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Tomato Chemistry, Industrial Processing and Product Development Editor: Sebastiano Porretta


About this book

Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine.
This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorization; and sustainability and traditional products.
Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.

Book content

  • New Approaches for Rapid Tomato Quality Control
  • Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products
  • Consumer and Sensory Aspects of Tomato and Tomato Products
  • Determination of Origin of Tomato Products
  • Rheological Properties of Tomato Products
  • Scientific Psychophysics and The Commercially Oriented Study of Tomato Sauce
  • New Tomato Products Development in a Very Consolidated Market
  • Use of Non-Conventional Technologies for Processing Tomato Products (US, HPH, HHP And PEF)
  • Mechanical Properties of Tomato Fruit and Tomato Peel and Impact On Processing
  • Chinese Consumers’ Willingness-to-Pay for Safety Label
  • Tomato Seeds and Skins as Source of Functional Compounds
  • Valorization of Tomato Wastes for the Production of Bioactive Compounds and Biogas
  • Not Only Lycopene: Functional and Healthy Properties
  • Other Use of Tomato By-products
  • Traditional Tomato Products and the Need for Innovation

The print version of this book is planned for release on 17 January 2019. Information about this book is subject to change without notice.

Pre-order hardback £159.00 *
* Exclusive of taxes
This book contains 320 pages.

Publication details

Copyright year: 2019
Print ISBN: 978-1-78801-396-3
ePub eISBN: 978-1-78801-687-2
Citation: