Tomato sauce

Acid foods generally require the simplest equipment for heat preservation. The food can be heated to 100°C and filled hot into suitable containers. The containers are sealed, inverted to sterilize the closure, held at the filling temperature for a short time to ensure that the package is thoroughly heated, and then cooled. Tomato sauces, jellies, fmits, fmit juices (qv), and pickles are routinely preserved in this fashion. 

Fish and Shellfish. Sardines in oil and also in tomato sauce and mustard sauce are packed commercially in enameled aluminum cans. However, tomato and mustard sauces are corrosive products that can attack metal containers. Sardines prepared in these sauces should not exceed 3.0% total acidity, expressed as acetic acid. Otherwise, the presently used interior can enamels will not protect the food sufficiently to prevent chemical reactions with the metal. 

Ketchup. The ketchup, tomato sauce, barbeque sauce type products are difficult to package. The compatibility factor is guided by consumer requirements and the expected shelf life or market pattern. 

Supplementation study Tomato sauce-based pasta Lycopene Serum and prostate levels + 25... 

Chen, L. et al.. Oxidative DNA damage in prostate cancer patients consuming tomato sauce-based entrees as a whole-food intervention, J. Natl. Cancer Inst., 93, 1872, 2001. 

Kucuk, O. et al.. Effects of lycopene supplementation in patients with localized prostate cancer, Exp. Biol. Med. (Maywood), 227, 881, 2002. van Breemen, R.B. et al.. Liquid chromatography-mass spectrometry of cis- and all-trans-lycopene in human serum and prostate tissue after dietary supplementation with tomato sauce, J. Agric. Food Chem., 50, 2214, 2002. 

We performed collaborative studies using the ELISA methods with model processed foods (sausage, boiled beef in an aluminum pouch, tomato sauce, biscuit, juice, and jam) containing allergen proteins. The six... 

The world as we know it could not function without acids and bases. These chemical compounds are used extensively, from the chemical laboratory to the manufacturing industry. They are necessary for the proper functioning of the human body and for the health of the environment, too. Acids taste sour, break down metals, and react with bases. Without acids, soft drinks, lemonade, and tomato sauce would not taste the same way. Bases taste bitter, feel slippery, and react with acids. Without bases, cakes would be hard and flat, and laundry detergent would not clean. Both acids and bases can change certain vegetable substances a variety of different colors, and they can burn through human skin if not handled properly. Without acids and bases, we would not have dynamite, some heart medications, and fertilizers. On the other hand, without acids, we would not have damaging acid rain. And... 

Even the police make use of acids and bases to catch criminals. For example, forensic scientists can compare soil pH found at a crime scene with trace amounts of soil found on a tire tread or shoe bottom. They also use a mixture of hydrogen peroxide and phenolphthalein called Kastle-Meyer solution to test for blood. Kastle-Meyer solution is used at a crime scene when crime scene specialists find spots they suspect could be dried blood. The solution turns bright pink in the presence of blood. If the spots turn out to be something else, such as dried tomato sauce or reddish-brown paint, the Kastle-Meyer solution remains colorless. 

Bowen, P, L. Chen, M. Stacewicz-Sapuntzakis et al. 2002. Tomato sauce supplementation and prostate cancer Lycopene accumulation and modulation of biomarkers of carcinogenesis. Exp Biol Med (Maywood) 227(10) 886-893. 

Unlu, NZ, T Bohn, DM Francis, HN Nagaraja, SK Clinton, and SJ Schwartz. 2007. Lycopene from heat-treated cA-isomer-rich tomato sauce is more bioavailable than from all-/ram-rich tomato sauce in human subjects. BrJ Nutr 98(1) 140-146. 

I could feel the slushy tomato sauce rotting in my stomach. And I wanted to throw up. 

A study at the Harvard School of Public Health done on 48,000 men for 4 years reported that men who ate 10 or more servings of tomato products (such as tomatoes, tomato sauce, pizza sauce) per week had up to 34% less chance to develop prostate cancer (Giovannucci and others 1995). They showed that lycopene intake from tomato-based products is related to a low risk of prostate cancer, but consumption of other carotenoids ((3-carotene, a-carotene, lutein, (3-cryptoxanthin) or retinol was not associated with the risk of prostate cancer. 

The Rockefeller Tower was referred to as an American icon after its purchase by Japanese business interests. The International Herald Tribune reported in October 1989, "Communist protesters, showing no respect for capitalist icons, hurled eggs, flour and tomato sauce at Walt Disney Company Chairman Michael D. Eisner." Ibid., 12. 

Fig. 3.38.The IUPAC names of Sudan azo dyes are as follows Sudan 1 = 1— [(2,4-dimethylphenyl)azo]-2-naphtalenol Sudan II = l-(phenylazo)-2-naphtol Sudan III = l-(4-phenylazophenylazo)-2-naphtol Sudan IV = o-tolyazo-o-tolyazo-beta-naphtol and Disperse Orange 13 = 4-[4-(phenylazo)-l-naphtylazo]-phenol. Azo dyes were separated in an ODS column (250 x 2.1 mm i.d. particle size 5 /xm) at 35°C. The isocratic mobile phase consisted of 0.1 per cent formic acid in methanol-0.1 per cent formic acid in water (97 3, v/v). The flow rate was 200 /xl/min. MS conditions were nebulizing and desolvation gas were nitrogen at the flow rates of 50 and 5551/h, respectively electrospray voltage, 3.0 kV cone voltage 25 V source temperature, 110°C desolvation temperature, 110°C. Azo dyes were extracted from the samples by homogenizing 1 g of sample with 10 ml of acetone, then the suspension was centrifuged and an aliquot of 3 ml of supernatant was mixed with 1 ml of deionized water, filtered and used for analysis. LC-ESI-MS/Ms SRM traces of standards and spiked samples are listed in Fig. 3.39. It was found that the detection and quantitation limits depended on both the chemical structure of the dye and the character of the accompanying matrix. LOD and LOQ values in chilli tomato sauce...

Ultrasound is known to generate extremely fine emulsions from mixtures of immiscible liquids. Ultrasonic homogenisation has been used for many years in the food industry for the production of tomato sauce, mayormaise and other similar blended items. In chemistry such extremely fine emulsions provide enormous interfacial contact areas between immiscible liquids and thus the potential for greater reaction between the phases. This can be particularly beneficial in phase transfer catalysis. 

However, the most interesting molecule is ajoene, which is derived from garlic when it is cooked, particularly under slightly acidic conditions such as in tomato sauce ... 

The Problem Your recipe for lasagna calls for a 16-ounce jar (2 cups) of tomato sauce. You find a can of tomato puree (which you ll have to spice up a bit), and the can contains % liter of puree. How many cans of the puree will... 

Create a proportion using 1 cup = 0.2365 liter and 2 cups = x liters. Solve for x, which will be the amount of tomato sauce you need in terms of liters. Then compare that amount to X or 0.75 liter. 

The can contains 0.473 liter of tomato sauce. You need 0.75 liter. You ll have to buy 2 cans, giving you 0.946 liter, and just save the extra for the next project. Good luck with the measuring part ... 

Dittmann, B., Zimmermannn, B., Engelen, C., Jany, G., Nitz, S. (2000) Use of the MS-sensor to discriminate between different dosages of garlic flavoring in tomato sauce. J. Agric. Food Chem. 48 2887-2892. 

Veerabhadrarao et al. (76) used reverse-phase HPLC for the determination of some food additives (acesulfame, saccharine, BA, p-hydroxybenzoic acid). The samples (beverages, tomato sauce) were diluted and then separated on a /rBondapak CJg column with methanol/acetic acid/water (20 5 75) or (35 5 60) as mobile phases. The determination was done at 254 nm. Recoveries varied from 98 to 106% for direct analysis and from 91.6 to 101.8% for extraction of samples (76). 

Olive oil, mixed GPC seed oil, artichoke in oil, mixed vegetables in oil, meat sauce, tomato sauce, salami... 

Gel permeation chromatography has also been used to clean up extracts from olive oil, mixed seed oil, mixed vegetables in oil, artichokes in oil, tomato sauce, meat sauce, and salami. The recovery of 39 OPP compounds was examined (74). With the same GPC column, a multiresidue determination of 43 OPPs (76) and 17 OCPs (65) was described in plant and animal tissues. 

Eggplant Tomato sauce Sweet cucumber picklei. ... 

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