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Adulteration and quality assessment of tomato paste: a study of the Lebanese market.

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第一作者： Fatima,Habib

第一单位： Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon.

作者： Fatima,Habib ^[1] ; Salma,Khazaal ^[1] ; Elie,Bou Yazbeck ^[2] ; Espérance,Debs ^[3] ; Suhair,Sunoqrot ^[4] ; Nicolas,Louka ^[5] ; Nada,El Darra ^[1]

作者单位： Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon. ^[1] Department of Nutrition and Food Sciences, Faculty of Arts and Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon.;Ministry of Economy and Trade, Beirut, Lebanon. ^[2] Department of Biology, Faculty of Arts and Sciences, University of Balamand, Tripoli, Lebanon. ^[3] Department of Pharmacy, Faculty of Pharmacy, Al-Zaytoonah University of Jordan, Amman, Jordan. ^[4] Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Centre d'Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Beirut, Lebanon. ^[5]

关键词 Bostwick consistency Tomato paste color food adulteration quality parameters starch usage titratable acidity total soluble solids

DOI 10.3389/fnut.2025.1559287

PMID 40357045

发布时间 2025-05-14

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