The Indian Journal of Nutrition and Dietetics

Effect of Processing on Tomato Juice Quality and Ascorbic Acid Content


Affiliations

  • Punjab Agricultural University, Department of Food Science and Technology, Ludhiana, India

Abstract

Tomato is considered a fairly good source of ascorbic acid apart from its culinary properties. During glut season, prices of tomatoes show steep fall. Possibility of extracting tomato juice for use as such and for cooking purposes has been, reported by Jain and Sidhu.

Subject Discipline

Alternative Medicine

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