Test for Bacterial Content in Soy Sauce and Tomato Sauce at Masomba Market, Palu City by Hasrina

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Assessment of <i>Alternaria</i> Toxins and Pesticides in Organic and Conventional Tomato Products: Insights into Contamination Patterns and Food Safety Implications by Tommaso Pacini, Teresa D’Amore, Stefano Sdogati, Emanuela Verdini, Rita Bibi, Angela Caporali, Elisa Cristofani, Carmen Maresca, Serenella Orsini, Alessandro Pelliccia, Eleonora Scoccia, Ivan Pecorelli

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Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics by Stefanny Heriyanto, Andreas Romulo

“…To solve this problem, tomato pomace was subsequently used as a material for making tomato sauce. However, it is essential that the production of tomato ketchup meets the required standards. …”
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The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking by Josef Kameník, Marta Dušková, Alena Zouharová, Michaela Čutová, Kateřina Dorotíková, Michaela Králová, Blanka Macharáčková, Radka Hulánková

“…The pH value of four dishes exceeded 6.0, but for two (tomato sauce and ratatouille) it was 4.6. The tested strain DSM 4312 showed good growth abilities and attained a population exceeding 6.0 log CFU/g within 4 h at 40 °C in foods with pH values > 6.0. …”
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ANALISIS RHODAMIN B PADA SAUS TOMAT YANG BEREDAR DI KOTA MADIUN DENGAN METODE KROMATOGRAFI LAPIS TIPIS by Pranita Nurdiana Agustin, Ani Sulistyarsi, Sri Utami

“…The purpose of this research is not only to observe whether there is Rhodamin B inside the tomato sauces around Madiun, but also to get the result of the analysis as the mateial for aditif subtance experiment in Bio-chemical lesson. …”
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