{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T13:55:07Z","timestamp":1777643707193,"version":"3.51.4"},"reference-count":37,"publisher":"SAGE Publications","issue":"3","license":[{"start":{"date-parts":[[2012,6,1]],"date-time":"2012-06-01T00:00:00Z","timestamp":1338508800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2012,6]]},"abstract":"<jats:p>In this research compositional changes of tinplate-canned tomato pur\u00e9es, with or without the addition of essential onion oil were investigated. The study was focused on the analyses of carbohydrates and carboxylic acids in two groups of canned samples (with or without nitrates) to determine whether their chemical composition was affected with storage time. The measurements were performed by high performance liquid chromatography, during six months of storage. The contents of glucose, fructose and two major organic acids, citric and malic, were found in the concentration range 1.77\u20131.97%, 1.86\u20132.09%, 0.60\u20130.75% and 0.23\u20130.30%, respectively, in all canned samples. Compared to carbohydrates and organic acids, amino acids were found in minor quantities, among them, as most abundant ones were glutamic acid, arginine, aspartic and \u03b3-amino butyric acids. The results show that contents of carbohydrates and carboxylic acids are significantly affected by the change of storage time in majority of analyzed samples. The results also indicated that the influence of essential onion oil on composition of canned tomato pur\u00e9e is within the range of changes due to storage time measured for all other types of cans. Therefore the addition of essential onion oil as natural efficient corrosion inhibitor, as it was found in our previous work, can be recommended for canned tomato pur\u00e9e.<\/jats:p>","DOI":"10.1177\/1082013211415172","type":"journal-article","created":{"date-parts":[[2012,6,13]],"date-time":"2012-06-13T12:24:11Z","timestamp":1339590251000},"page":"219-228","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":2,"title":["Effect of storage time and natural corrosion inhibitor on carbohydrate and carboxylic acids content in canned tomato pur\u00e9e"],"prefix":"10.1177","volume":"18","author":[{"given":"A Nin\u010devi\u0107","family":"Grassino","sequence":"first","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva, Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Z","family":"Grabari\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva, Zagreb, Croatia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"F De","family":"Sio","sequence":"additional","affiliation":[{"name":"Stazione Sperimentale per l`Industria delle Conserve Alimentari, Via Nazionale, Angri (SA), Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"D","family":"Cacace","sequence":"additional","affiliation":[{"name":"Stazione Sperimentale per l`Industria delle Conserve Alimentari, Via Nazionale, Angri (SA), Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A","family":"Pezzani","sequence":"additional","affiliation":[{"name":"Stazione Sperimentale per l`Industria delle Conserve Alimentari, Via Nazionale, Angri (SA), Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"G","family":"Squitieri","sequence":"additional","affiliation":[{"name":"Stazione Sperimentale per l`Industria delle Conserve Alimentari, Via Nazionale, Angri (SA), Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2012,6,13]]},"reference":[{"key":"bibr1-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2004.05.023"},{"key":"bibr2-1082013211415172","unstructured":"Accredia (2002). L\u2019Ente Italiano di Accreditamento, Roma, Italy."},{"key":"bibr3-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(03)00165-1"},{"key":"bibr4-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-9452(00)00342-3"},{"key":"bibr5-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1021\/jf980875l"},{"key":"bibr6-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#"},{"issue":"4","key":"bibr7-1082013211415172","first-page":"423","volume":"70","author":"De Sio F","year":"1995","journal-title":"Industria Conserve"},{"key":"bibr8-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2474"},{"key":"bibr9-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.07.025"},{"key":"bibr10-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-006-0553-0"},{"key":"bibr11-1082013211415172","unstructured":"Italian Norm (2004a).\n                      Prodotti per imballaggio laminati a freddo: Banda stagnata elettrolitica e banda cromata elettrolitica (Cold reduced tinmill products: Electrolytic tinplate and electrolytic chromium\/chromium oxide coated steel)\n                      . UNI EN 10202, Milano, Italy, pp. 7\u201316."},{"key":"bibr12-1082013211415172","unstructured":"Italian Norm (2004b).\n                      Prodotti per imballaggio laminati a freddo: Banda stagnata elettrolitica e banda cromata elettrolitica (Cold reduced tinmill products: Electrolytic tinplate and electrolytic chromium\/chromium oxide coated steel)\n                      . UNI EN 10202, Milano, Italy, pp. 4\u20136."},{"issue":"4","key":"bibr13-1082013211415172","doi-asserted-by":"crossref","first-page":"541","DOI":"10.21273\/JASHS.103.4.541","volume":"103","author":"Kader AA","year":"1978","journal-title":"Journal of the American Society for Horticultural Science"},{"key":"bibr14-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1016\/0308-8146(95)95791-4"},{"issue":"4","key":"bibr15-1082013211415172","first-page":"363","volume":"37","author":"Mart\u00ednez-Barajas E","year":"2003","journal-title":"Agrociencia"},{"key":"bibr16-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2009.04.003"},{"key":"bibr17-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1080\/02652030903161580"},{"key":"bibr18-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4101"},{"key":"bibr19-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1111\/j.0031-9317.2004.0167.x"},{"key":"bibr20-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1093\/jaoac\/91.1.112"},{"key":"bibr21-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.05.051"},{"key":"bibr22-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1556\/AAlim.30.2001.1.6"},{"key":"bibr23-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.03.083"},{"key":"bibr24-1082013211415172","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2008.12.001"},{"key":"bibr25-1082013211415172","unstructured":"Porretta S. (1991). Il controllo della qualit\u00e0 dei derivati del pomodoro (The Quality Control of Tomato Derivatives). 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