id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-13498		cet-13498		6	.pdf	application/pdf	4179	204	55	ISBN 979-12-81206-01-4; ISSN 2283-9216 Development of High Protein Tomato Soup Using Milk Protein Concentrate and Pea Protein Isolate Mahrokh Jamshidvand, Niall Gallen, Maria Dermiki* Department of Health and Nutritional Sciences, Atlantic Technological University, Sligo, Ireland Maria.dermiki@atu.ie This study aimed to explore the development of a high protein tomato soup to address the nutritional needs of older adults who require higher levels of protein compared to the general population. A significant increase in pH, apparent viscosity, and L*and b* values and a decrease in a*value for colour were observed with the addition of protein in the tomato soup.	cache/cet-13498.pdf	txt/cet-13498.txt