搜索结果: 1-15 共查到“食品科学技术 tomato”相关记录22条 . 查询时间(0.092 秒)
egradation and Formation of Fruit Color in Tomato (Solanum lycopersicum L.) in Response to Storage Temperature
Tomato Fruit Color
2016/6/2
Temperature is the most important environmental factor in the post-harvest life of tomato fruit because it has a tremendous influence on the rate of biological processes, including development of red ...
Utilization of Egyptian Tomato Waste as a Potential Source of Natural Antioxidants Using Solvents, Microwave and Ultrasound Extraction Methods
Egyptian Tomato Waste Natural Antioxidants
2016/6/2
This study was conducted to access the extraction yield of antioxidant and their activity from Egyptian tomato waste. Conventional and novel assisted extraction methods (ultrasound and microwave) usin...
Effect of Aframomum danielli Extract on some Chemical and Antioxidant Components of Roma Tomato Variety during Storage
Aframomum danielli Extract Chemical and Antioxidant Components
2016/6/2
Postharvest treatment of tomato (Lycopersicon esculentum Mill) fruits with synthetic fungicide is receiving major criticism due to its health risk and negative ecological inputs. This work was designe...
Effect of Different Temperatures and Parameters Analysis of the Storage Life of Fresh Cucumber and Tomato using Controlled Atmosphere Technology
Different Temperatures Parameters Analysis
2016/6/2
The objectives of this study were to evaluate the effect of different controlled temperatures and analyze the measures and/or parameters of the controlled atmosphere storage for fresh cucumbers and to...
Microwave drying behaviour of tomato slices
drying rate diffusion moisture content colour analysis
2014/2/24
The microwave drying behaviour of tomato slices was investigated experimentally to determine the effects of microwave power on the drying rate, energy consumption, and dried product quality in terms o...
Effect of Ethylene and 1-Methylcyclopropene (1-MCP) on Color and Firmness of Red and Breaker Stage Tomato Stored at Different Temperatures
Ethylene and 1-Methylcyclopropene Color
2016/6/1
The red color of the tomato fruit during ripening is due to the presence lycopene, a compound known for its antioxidant property. This compound is influenced by temperature, ethylene and 1-Methylcyclo...
Trace Metal Contents in Some Brands of Canned Tomato Paste in Nigerian Market
Trace Metal Contents Nigerian Market
2016/6/1
Concentrations of metals (copper, zinc, lead and iron) were examined in some popular brands of canned tomato paste in Nigerian markets with a view of providing information on the risk associated with ...
The objectives of this study were to investigate the influence of osmotic solutions and their concentration on mass transfer and observe any effect on lycopene content, color and melting temperature (...
Enzyme Production and Nitrogen Fixation by Free, Immobilized and Coimmobilized Inoculants of Trichoderma harzianum and Azospirillum brasilense and Their Possible Role in Growth Promotion of Tomato
coimmobilization alginate Trichoderma harzianum Azospirillum brasilense enzyme production
2010/10/14
A plant growth-promoting rhizobacterium (Azospirillum brasilense strain Az) and a biocontrol
fungus (Trichoderma harzianum strain T24) have been evaluated for their individual
and combined productio...
Mathematical Modeling of Tomato Terminal Velocity in Water
Design sorting systems hydro-sorting terminal velocity
2010/9/29
In this study, the terminal velocity of tomato (cv. Rio grands) was theoretically formulated and then determined experimentally using a water column. Some characters of tomato affecting its terminal v...
Purification and Some Properties of Pectinesterase from Fruits of a Miniature-Fruited Red Type Tomato
pectinesterase tomato fruits affinity chromatography
2009/7/8
A pectinesterase (E.C. 3.1.1.11, pectin pectylhydrolase) from the ripening stage of fruits of a miniature-fruited red type tomato (Mini-tomato) was purified 247 fold with yield of 26% by ammonium sulf...
Progressive Freeze-Concentration of Tomato Juice
freeze-concentration partition constant ice front
2009/7/7
Progressive freeze-concentration was applied to concentrate tomato juice. Effective partition constants of the solute between the solid and liquid phases were experimentally determined for total solid...
Amelioratory Effect of Dietary Ingestion of Lycopene and Tomato Rich in Lycopene on Learning Impairment in Senescence-Accelerated Mice（SAMP8）
senescence-accelerated mouse (SAM) lycopene learning memory
2009/6/17
We previously reported that the dietary ingestion of red bell pepper (Capsicum annuum L.) which contained a large amount of antioxidative carotenoids ameliorated the age-related phenomena of learning ...
Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits
pectin cherry tomato fruits ripening polygalacturonase
2009/6/17
Pectic polysaccharides in cherry tomato fruits (Pepe) have been studied at three stages of ripening (immature-green, mature-green, and mature-red). The alcohol-insoluble solids obtained from the fruit...
Evaluation of Shelf Life and Heat Treatment of Tomato Products
heat treatment HMF furosine colour ketchup tomato puree
2014/3/10
Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and corre...
