tomato puree
Selected indexed studies
- Tomato Puree Enrichment in a High-Fat Meal Reduces Postprandial Plasma and Adipose Tissue Inflammation Biomarkers in Healthy Male Adults: A Crossover Randomized Controlled Trial. (Mol Nutr Food Res, 2025) [PMID:40351054]
- Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. (Foods, 2022) [PMID:35954102]
- Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds. (J Sci Food Agric, 2023) [PMID:36254100]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Tomato Puree Enrichment in a High-Fat Meal Reduces Postprandial Plasma and Adipose Tissue Inflammation Biomarkers in Healthy Male Adults: A Crossover Randomized Controlled Trial. (2025) pubmed
- Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. (2022) pubmed
- Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds. (2023) pubmed
- A new type of tomato puree with high content of bioactive compounds from 100% whole fruit. (2020) pubmed
- Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality retention. (2025) pubmed
- Heat transfer and friction factor analysis for tomato puree flowing in a concentric-tube heat exchanger. (2024) pubmed
- Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace. (2016) pubmed
- Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization. (2019) pubmed
- Techno-functional properties of tomato puree fortified with anthocyanin pigments. (2018) pubmed
- Development of Lactic Acid-Fermented Tomato Products. (2020) pubmed