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Heat Effect in Tomato Processing and Antioxidant Nutritional Quality
Francisco Sacama
(Author)
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Novas Edicoes Academicas
· Paperback
Heat Effect in Tomato Processing and Antioxidant Nutritional Quality - Sacama, Francisco
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Synopsis "Heat Effect in Tomato Processing and Antioxidant Nutritional Quality"
In Mozambique, about 50 % of the tomato produce are wasted due to negligence, defective marketing system and lack of processing facilities. During the peak season tomato is sold at low prices due to larger supplies resulting in less return to growers. In addition, the demand for processed vegetable and fruit products is increasing progressively. Therefore, there is a potential market for processed tomatoes. Mozambique has got three agro ecology zones as Chokwe, Sussundenga, Nampula and Niassa district were produce tomato fruits, with production rate 63.6; 10.8; 7.2 and 18.4 %, respectively. Heat processing of tomato enriches lycopene and vitamin C, which contribute in human diet and prevent cancer diseases. Tomato product industrial processing use hot-break and cold-break techniques in order to get tomato paste.
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The book is written in English.
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