THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)

L.V. Pavlov; I.U. Kondratieva; O.T. Paraskova; T.A. Sannikova; V.A. Machulkina; N.I. Antipenko

doi:10.18619/2072-9146-2011-4-36-37

Овощи России (Dec 2011)

THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)

L.V. Pavlov,
I.U. Kondratieva,
O.T. Paraskova,
T.A. Sannikova,
V.A. Machulkina,
N.I. Antipenko

Affiliations

L.V. Pavlov: State Institution, All-Russian Research Institute of Vegetable Breeding and Seed Production, RAAS
I.U. Kondratieva: State Institution, All-Russian Research Institute of Vegetable Breeding and Seed Production, RAAS
O.T. Paraskova: State Institution, All-Russian Research Institute of Vegetable Breeding and Seed Production, RAAS
T.A. Sannikova: State Institution All-Russian Research Institute of Irrigated Vegetable, Melon and Gourd Cultivation
V.A. Machulkina: State Institution All-Russian Research Institute of Irrigated Vegetable, Melon and Gourd Cultivation
N.I. Antipenko: State Institution All-Russian Research Institute of Irrigated Vegetable, Melon and Gourd Cultivation

DOI: https://doi.org/10.18619/2072-9146-2011-4-36-37
Journal volume & issue: Vol. 0, no. 4
pp. 36 – 37

Abstract

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The technical features and conditions for normalization of quality characteristics of tomato juice regarded as a human food have been elaborated without direct wringing and preliminary preheating of tomato fruits in presence of salt and sugar.

Published in Овощи России

ISSN: 2072-9146 (Print); 2618-7132 (Online)
Publisher: Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
Country of publisher: Russian Federation
LCC subjects: Agriculture
Website: http://www.vegetables.su/jour

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