Changes in Free Amino Acid Contents of Tomato Fruits during Ripening, Especially Changes in Glutamine.
نویسندگان
چکیده
منابع مشابه
Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening
Polyphenols of fruits and vegetables form an important part of human dietary compounds. Relatively little is known about accumulation of phenolics during fruits ripening process. The goal of this work was to study the changes in antioxidant activity and in content of 30 polyphenols during ripening of tomato fruits. Five organically and conventionally grown tomato cultivars were investigated at ...
متن کاملripening time influence on free fatty acid and free amino acid changes of traditional kurdish cheese
traditional raw milk cheese is one of the most consuming cheeses in the world. kurdish cheese is a semi-firm, traditionally made in the east of iran. it is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. as a result kurdish cheese is often more complex in different varieties of microorganisms, which whose organoleptic properties make it highly esteem...
متن کاملChanges of lactose , lactic acid , and acetic acid contents in Serra cheese during ripening
mChanges in the quantities of lactose, lactic acid and acetic acid in Serra cheese were monitored using a triplicate two-way factorial design over a ripening period of 35 days (sampling at 0, 7, 21 and 35 days) throughout the cheesemaking season (sampling in November, February and June). The amount of lactose in total solids of cheese (TS) decreased slowly from 6.17% to 0.21% (w/wTS) as ripenin...
متن کاملChanges in Gene Expression during Tomato Fruit Ripening.
Total proteins from pericarp tissue of different chronological ages from normally ripening tomato (Lycopersicon esculentum Mill. cv Rutgers) fruits and from fruits of the isogenic ripening-impaired mutants rin, nor, and Nr were extracted and separated by sodium dodecylsulfate-polyacrylamide gel electrophoresis. Analysis of the stained bands revealed increases in 5 polypeptides (94, 44, 34, 20, ...
متن کاملchanges of texture, microstructure and free fatty acid contents of lighvan cheese during accelerated ripening with lipase
in this study, the effect of addition of three different levels of microbial lipase (0, 4, and 8.0 g lipase in 100 kg milk) was investigated on the physiochemical properties, free fatty acids, textural properties, and microstructure of lighvan cheese during ripening. the addition of lipase did not significantly affect ph, acidity, moisture, and salt content of lighvan cheese, but increased its ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1992
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.39.64