Nutritional Quality of Processed Tomatoes

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<p>Chapter 15 (D)</p> Signup and view all the answers

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<p>The preservation and enhancement of nutritional quality (B)</p> Signup and view all the answers

<p>Understanding and controlling thermal processing of foods (D)</p> Signup and view all the answers

<p>Mathematical modeling techniques (D)</p> Signup and view all the answers

<p>High pressure processing (A)</p> Signup and view all the answers

<p>Hazard Analysis and Critical Control Point (HACCP) (B)</p> Signup and view all the answers

<p>Handling to prevent quality deterioration (A)</p> Signup and view all the answers

<p>Decreases healthcare costs (A)</p> Signup and view all the answers

<p>Advanced instrumental techniques for measuring quality (B)</p> Signup and view all the answers

<p>Minimal processing methods (A)</p> Signup and view all the answers

<p>Genetic modification (D)</p> Signup and view all the answers

<p>A complete chain from farm to consumer (C)</p> Signup and view all the answers

<p>They are key in preventing chronic disease (A)</p> Signup and view all the answers

<p>They enhance sensory and nutritional quality (B)</p> Signup and view all the answers

<p>Effective measurement of product quality (A)</p> Signup and view all the answers

<p>To prevent food spoilage (A)</p> Signup and view all the answers

<p>Increased health care costs (A)</p> Signup and view all the answers

<p>The release of biologically active compounds from the food matrix. (B)</p> Signup and view all the answers

<p>Cancers (B)</p> Signup and view all the answers

<p>They are linked to a decrease in chronic disease burdens. (C)</p> Signup and view all the answers

<p>Mouth and pharyngeal cancer (D)</p> Signup and view all the answers

<p>78 million (C)</p> Signup and view all the answers

<p>Hypertension (A)</p> Signup and view all the answers

<p>Life expectancy has increased by about 2 years. (D)</p> Signup and view all the answers

<p>Biologically active microcomponents (B)</p> Signup and view all the answers

<p>Carotenoids and flavonoids (D)</p> Signup and view all the answers

<p>Phenolics and carotenoids (B)</p> Signup and view all the answers

<p>Ascorbic acid and a-tocopherol (D)</p> Signup and view all the answers

<p>Their potential protective effects in humans (C)</p> Signup and view all the answers

<p>Species, harvest time, and geographical origin (D)</p> Signup and view all the answers

<p>Oxidative browning reactions (D)</p> Signup and view all the answers

<p>Yellow to orange and red to purple/blue (B)</p> Signup and view all the answers

<p>There are large variations based on multiple factors. (B)</p> Signup and view all the answers

<p>The nutritional quality of processed tomato products (D)</p> Signup and view all the answers

<p>Lycopene and other carotenes (B)</p> Signup and view all the answers

<p>Pest management (C)</p> Signup and view all the answers

<p>Current and future developments (B)</p> Signup and view all the answers

<p>HACCP protocols (D)</p> Signup and view all the answers

<p>Mass and energy balances (A)</p> Signup and view all the answers

<p>Vitamin C (B)</p> Signup and view all the answers

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Different forms of tomatoes that have been treated to extend shelf life and improve taste.

The level of essential nutrients, vitamins, and minerals retained in processed tomato products.

Using mathematical models to predict the growth, yield, and quality of tomato crops; understanding how factors influence the final product.

The analysis of how mass and energy are used in a tomato plant's growth and development.

The process by which a tomato plant produces its fruits.

A system for controlling hazards during production and processing of fruits and vegetables to ensure safety.

Utilizing models to optimize decisions about tomato production, like irrigation, fertilization, and pest control.

How much lycopene the body can absorb and use.

Connecting different stages of fruit/vegetable production, from farm to consumer, to ensure consistent, high-quality products.

Using equations and data to predict and optimize crop growth, yield, and quality.

A system to identify and control safety hazards in fruit/vegetable production to prevent contamination.

The process of freshly harvested fruits and vegetables losing their quality over time.

Methods used to slow down the deterioration of produce after harvest to maintain quality.

Using advanced equipment to analyze and measure quality without damaging the produce.

Using quick, on-the-go technology to assess quality at every stage of the supply chain.

How processing affects the levels of important nutrients and antioxidants in fruits and vegetables.

Dr. Chen works at the Department of Food Science, McGill University, MacDonald Campus.

Dr. Garratt is a contributor for Chapter 13, part of a research team specializing in plant science.

Dr. Power is a co-contributor to Chapter 13 with Dr. Garratt, contributing to the research team.

Dr. Davey works in the Plant Science Division, School of Biosciences, University of Nottingham, Sutton Bonington Campus.

Dr. Day works in the research section that focuses on Food Packaging and Coatings for Food Science Australia in Victoria, Australia.

Dr. Laurila is a contributor to Chapter 14, specializing in Biotechnology through VTT Biotechnology.

Dr. Ahvenainen is a contributor to Chapter 14 based at VTT Biotechnology.

Dr. Park works at the Graduate School of Biotechnology, Korea University, Seoul, Korea.

Long-term health conditions that persist over time, often requiring ongoing medical management.

Diets rich in fruits and vegetables can decrease the burden of chronic diseases and improve overall health.

Minor components of foods, like vitamins and minerals, often linked to health benefits.

Essential nutrients our bodies need in large amounts, like carbohydrates, fats, and proteins.

The impact of disease and injury on a population, including healthcare costs and lost productivity.

The average number of years a person is expected to live.

The amount of fruits and vegetables people eat in their diet.

Actions taken to prevent disease rather than just treating it after it occurs.

Fruits and berries are rich in antioxidants, such as carotenoids, vitamin C (ascorbic acid), vitamin E (tocopherols), flavonoids, and phenolic acids.

Phenolic compounds, including antioxidants, contribute to the taste, flavor, and color of fruits and berries. Carotenoids create yellow to red hues, while anthocyanins add red to blue tones.

Phenolic compounds can participate in undesirable browning reactions during fruit processing or damage, leading to changes in appearance and flavor.

Ascorbic acid (vitamin C), α-tocopherol (vitamin E), and beta-carotene (precursor to vitamin A) are well-known antioxidants with established benefits.

Research on the antioxidant properties of flavonoids and other phenolic compounds is rapidly expanding, exploring their potential health benefits beyond traditional vitamins.

Evidence suggests that phenolic compounds found in plants may provide protective effects against various health concerns in humans.

The antioxidant content of fruits and berries can vary significantly based on factors such as species, harvest time, maturity stage, and geographical region.

Data on the quantitative occurrence and composition of antioxidants in fruits and berries is crucial for understanding their health potential and promoting dietary recommendations.

The extent to which biologically active compounds are released from the food matrix and made available for absorption in the body.

The amount of a substance that is absorbed, metabolized, and distributed to target tissues after consumption.

Diets rich in fruits and vegetables can decrease the risk of chronic diseases and improve overall health.

Microcomponents in fruits and vegetables may have little impact on health unless they are effectively released from the food and made available for absorption.

Even if nutrients are released from food, they need to be absorbed, metabolized, and delivered to the right places in the body to have an effect.

Studies have shown that diets high in fruits and vegetables can reduce the risk of many chronic diseases, especially certain cancers.