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Effect of processing on nutrients in tomato products

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  • Ergasheva Muhabbat Komil kizi

Abstract

The article provides an overview of the technological process involved in the production of tomato paste, focusingon factors that influence its quality and nutritional value. Specific attention is given to thermal treatment techniquessuch as cold-break and hot-break methods, and the impact of pressure, temperature, and brix level on viscosity andconcentration.

Suggested Citation

  • Ergasheva Muhabbat Komil kizi, 2025. "Effect of processing on nutrients in tomato products," GREEN ECONOMY AND DEVELOPMENT, "Ma'rifat-Print-Media" LLC, Tashkent State University of Economics, vol. 3(6), June.
    • Handle: RePEc:teu:ged000:v:3:y:2025:i:6:id:5970
    DOI: 10.5281/zenodo.15730750
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