1. Dumitru, I., S. Apahidean, M. Apahidean, D.N. Mănuțiu, R. Sima.
, 2009, Cultura Legumelor,
Editura Ceres, pag 11-33 2. Giovanelli, G. and Paradiso, A. 2002, Stability of dried and intermediate moisture tomato pulp during storage. Journal of Agricultural and Food Chemistry, 50, 7277-7281 3. Rao A. V., L. G., Carotenoids and human health, 2007. Pharmacological Research, 207-216 4. Canene-Adams K, J.K., S. Zaripheh., EH. Jeffery., J.W. Erdman, 2005. Tomato phytochemicals and prostate cancer risk, 134 5. Carmen Socaciu, 2003, Chmia alimentelor, editura Acadamicpres, 21 6. Zanoni B., E. Pagliarini., E.Giovanelli., V. Lavelli, 2003. Modeling the effect of thermal sterilization on the qality of tomato puree, Journal of Food Engieneering, 56, 203-206 7. Weisburger J., 2002. Lycopene and tomato products in health promotion. Experimental Biology and medicine, 277, 294-927 8. Sahidini F., M. Naczk, 2004. Phenolics in Food and Nutraceuticals. Astrog P, Food carotenoids and cancer prevention: an overview of current research. Trends in Food Science and Technology. 1997, 406-413