Behavior of Escherichia coli O157:H7 in tomato and processed tomato products
نویسندگان
چکیده
منابع مشابه
Carotenoid Content of Thermally Processed Tomato-Based Food Products
Tomato-based food products such as tomato paste, tomato sauce, and tomato-based soups are rich in carotenoid compounds and are frequently consumed in the United States. Foods such as these, which are high in carotenoid content, are of interest because of the demonstrated association between consumption of fruits and vegetables and reduced risk of lung and other epithelial cancers in humans. Lim...
متن کاملSurvey of aflatoxins in tomato products
Tomatoes are soft skin fruits highly susceptible to fungi contamination, mainly through injured skin or damaged tissues (AYRES; KRAFT; PIERCE, 1964; PEARSON; HALL, 1975). Strains from several fungi species are known to produce toxins on tomatoes during field production or storage. In the U.S.A., the main fungi genera found in tomatoes were Alternaria, Aspergillus, Botrytis, Cladosporium, Collet...
متن کاملA rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products
Lycopene is a carotenoid that has antioxidant properties and imparts the red pigment in some fruits and vegetables. Tomato (Lycopersicon esculentum Mill.) is one of the predominant lycopene sources in a typical North American diet. Current methods to assay lycopene content in fruit are time consuming, expensive, and use hazardous organic solvents. Here, we report a method by which light absorba...
متن کاملMixture approach for optimizing lycopene extraction from tomato and tomato products.
A simple mixture process design based on the comparison of both quadratic and special cubic models and involving three mixture components (hexane/acetone/ethanol) as a solution for extracting lycopene from raw tomato, tomato sauce, and tomato paste was used to confirm the hypothesis that lycopene extraction rates are a function of the solvent used during the extraction process. Conventional cri...
متن کاملProtective activity of processed tomato products on postprandial oxidation and inflammation: a clinical trial in healthy weight men and women.
SCOPE This study was designed to evaluate the ability of tomato rich in lycopene to modify postprandial oxidative stress, inflammation, and endothelial function in healthy weight individuals. METHODS AND RESULTS Twelve women and 13 men (mean age = 27 ± 8 years; mean body mass index= 22 ± 2) consumed high-fat meals known to induce postprandial oxidative stress on two separate occasions contain...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2003
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(03)00077-2