Abstract
Fresh tomatoes, juice and concentrate were analysed chemically. The canned tomato products were not a good source of vitamin C, but their niacin content was higher than that of the fresh tomatoes. Thiamin was not affected by the canning process, but riboflavin was, and vitamin A was slightly affected. Nine elements: Ca, Cu, Fe, Mg, Mn, Ni, K, Na and Zn, were determined in the fresh tomato and its products, but Pb was found only in the final products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
