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Tomato Sauce (tomato + sauce)
Selected AbstractsRisk factors for prostate cancer incidence and progression in the health professionals follow-up studyINTERNATIONAL JOURNAL OF CANCER, Issue 7 2007Edward Giovannucci Abstract Risk factors for prostate cancer could differ for various sub-groups, such as for "aggressive" and "non-aggressive" cancers or by grade or stage. Determinants of mortality could differ from those for incidence. Using data from the Health Professionals Follow-Up Study, we re-examined 10 factors (cigarette smoking history, physical activity, BMI, family history of prostate cancer, race, height, total energy consumption, and intakes of calcium, tomato sauce and ,-linolenic acid) using multivariable Cox regression in relation to multiple subcategories for prostate cancer risk. These were factors that we previously found to be predictors of prostate cancer incidence or advanced prostate cancer in this cohort, and that have some support in the literature. In this analysis, only 4 factors had a clear statistically significant association with overall incident prostate cancer: African,American race, positive family history, higher tomato sauce intake (inversely) and ,-linolenic acid intake. In contrast, for fatal prostate cancer, recent smoking history, taller height, higher BMI, family history, and high intakes of total energy, calcium and ,-linolenic acid were associated with a statistically significant increased risk. Higher vigorous physical activity level was associated with lower risk. In relation to these risk factors, advanced stage at diagnosis was a good surrogate for fatal prostate cancer, but high-grade (Gleason , 7 or Gleason , 8) was not. Only for high calcium intake was there a close correspondence for associations among high-grade cancer, advanced and fatal prostate cancer. Tomato sauce (inversely) and ,-linolenic acid (positively) intakes were strong predictors of advanced cancer among those with low-grade cancers at diagnosis. Although the proportion of advanced stage cancers was much lower after PSA screening began, risk factors for advanced stage prostate cancers were similar in the pre-PSA and PSA era. The complexity of the clinical and pathologic manifestations of prostate cancer must be considered in the design and interpretation of studies. © 2007 Wiley-Liss, Inc. [source] QUALITY LOSS DURING TOMATO PASTE PRODUCTION VERSUS SAUCE STORAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2001RADHIKA K. APAIAH Two studies were conducted to assess the extent of quality changes in tomato processing versus storage. For the processing study, tomato juice was vacuum concentrated into paste at 68C for 300 min (LT) or 85C for 34 min (ST) and samples taken at 5,26 Brix. Reduced ascorbic acid (RAA) degraded sooner during LT than ST, but reached equivalent final concentrations. The particle size decreased and hue angle increased during LT, but not ST. The viscosity decreased more during LT than ST. There was no formation of 5-hydroxymethyl furfural (HMF.) For the storage study, commercial tomato sauce was stored at 4 to 55C for 6 months. RAA degradation and HMF formation during storage were first order with activation energies of 77 and 70 KJ/mole, respectively. The particle size decreased at all storage temperatures, viscosity decreased at 45 to 55C and hue angle increased at 37 to 55C. In general, quality loss of tomato sauce during processing was greater than during storage. [source] CONSUMER ACCEPTABILITY OF COLOR IN PROCESSED TOMATO PRODUCTS BY AFRICAN-AMERICAN, LATINO AND PROTOTYPICAL CONSUMERSJOURNAL OF FOOD QUALITY, Issue 6 2002KENEKO T. CLAYBON African-American, Latino, and Prototypical consumers rated the color of ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce. For most products, ethnicity had little influence on acceptance. Prototypical consumers rated products the highest and had the widest preference range. All but one commercially available product was in the acceptable range, but they were not always in the most preferred range. Ketchup was the only product with no commercially available products in the color most preferred by Prototypical and African-American consumers. The leading brand was within the most preferred range for all products and ethnic groups except African-Americans and Prototypical consumers for ketchup and salsa. A peak color acceptance existed for all products: too red or too brown was undesirable. Understanding the optimum color range can help tomato processors increase the quality of their product for all consumers. [source] Lycopene Inhibits LPS-Induced Proinflammatory Mediator Inducible Nitric Oxide Synthase in Mouse Macrophage CellsJOURNAL OF FOOD SCIENCE, Issue 1 2007Mohamed M. Rafi ABSTRACT:, Lycopene is a fat-soluble red-orange carotenoid found primarily in tomatoes and tomato-derived products, including tomato sauce, tomato paste, and ketchup, and other dietary sources, including dried apricots, guava, watermelon, papaya, and pink grapefruit. In this study, we have demonstrated the molecular mechanism underlying the anti-inflammatory properties of lycopene using a mouse macrophage cell line (RAW 264.7). Treatment with lycopene (10 ,M) inhibited lipopolysaccharide (LPS)-stimulated nitric oxide (NO) production (40% compared with the control). Western blotting and reverse transcription-polymerase chain reaction (RT-PCR) analysis showed that lycopene treatment decreased LPS-induced inducible nitric oxide synthase (iNOS) protein and mRNA expression in RAW 264.7 cells, respectively. These results suggest that lycopene has anti-inflammatory activity by inhibiting iNOS proteins and mRNA expressions in mouse macrophage cell lines. Furthermore, cyclooxygenase-2 (COX-2) protein and mRNA expression were not affected by treatment with lycopene. [source] Determination of banned Sudan dyes in food samples by molecularly imprinted solid phase extraction-high performance liquid chromatographyJOURNAL OF SEPARATION SCIENCE, JSS, Issue 19 2009Claudio Baggiani Abstract A method for molecularly imprinted SPE of banned Sudan azo-dyes from food samples was investigated. The molecularly imprinted polymer was obtained by suspension polymerization using 1-(4-chlorophenyl)azonaphthalen-2-ol as the mimic template. The molecular recognition properties of imprinted beads were evaluated for use as a SPE sorbent, in order to develop a selective extraction protocol for the Sudan class of dyes. The optimized extraction protocol resulted in a reliable molecularly imprinted SPE (MISPE) method suitable for HPLC analysis. It was selective for the main analyte, Sudan I, and the related azo-dyes Sudan II, III, IV, Sudan Red B, and Sudan Red 7B, while the permitted azo-dyes Allura Red AC, Neococcin, and Sunset Yellow FCF were not extracted. The method was tested for Sudan I, II, III, and IV in five different food samples (hot chilli pepper, hot chilli tomato sauce, sausage, tomato sauce, and hard boiled egg yolk) at three concentration levels (15, 100, and 300 ,g/g). It demonstrated itself to be insensitive to the presence of different complex matrices, precise, accurate, and with good recovery rates (85,101%). The LOD and LOQ were satisfactory for most analytical determinations. [source] Evaluation and standardisation of small-scale canning methods for small white beans (Phaseolus vulgaris L.) canned in tomato sauceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2006Daleen van der Merwe Abstract Canning and evaluation procedures should be standardised to ensure that beans selected, based on canning quality, meet the requirements set by the market and processors. For the purpose of evaluating the canning qualities of small white beans in tomato sauce, three small-scale canning techniques were evaluated, one of which was found to deliver a product with quality parameters similar to those of international standards. Using South African small white bean cultivars and the selected method, Teebus, the cultivar used by industry as the standard to indicate acceptable canning quality, displayed better visual appearance and less split beans than with the other two methods. The percentage washed drained weight and texture values of Teebus were also in agreement with international standards. The evaluation procedure for the small white beans after canning was also optimised, by comparing two procedures, which identified texture, visual appearance (scale 1 to 10), splits (scale 1 to 10), hydration coefficient, clumping, size and colour as the statistically most suitable quality parameters. With the aid of the developed method, it was possible to define standard values for South African ,choice' and ,standard' grade beans, which previously was based only on ,visual inspection' by a trained inspection panel. Copyright © 2006 Society of Chemical Industry [source] | ||||||||||