Production of Functional Processed Cheese by Using Tomato Juice

Hot cheese: a processed Swiss cheese model.

James Reason's classic Swiss cheese model is a vivid and memorable way to visualise how patient harm happens only when all system defences fail. Although Reason's model has been criticised for its simplicity and static portrait of complex systems, its use has been growing, largely because of the direct clarity of its simple and memorable metaphor. A more general, more flexible and equally memor...

Growth and toxin production by Clostridium botulinum in moldy tomato juice.

Tomato juice inoculated with Cladosporium sp. or Penicillium sp. developed pH gradients with the upper portions near the mold mats having pH values near neutrality and the lower portions remaining more acid. Clostridium botulinum spores in these moldy tomato juices germinated, grew out, and produced toxin.

Scurvy Treated with Tomato Juice

Fermentation of Tomato Juice by Cell Immobilized Lactobacillus acidophilus

INTRODUCTION Probiotics are beneficial microorganisms. When ingested on a regular basis, probiotics can improve overall health, balance the microflora of the intestinal tract, enhance immune system function, and assist in the absorption of vitamins and minerals [1]. The most commonly consumed probiotics are lactic acid bacteria (LAB) including Lactobacillus acidophilus, Lactobacillus plantarum ...

Determination of carotenoids in tomato juice by liquid chromatography.

A high-performance liquid chromatography method was developed to determine the various carotenoids in tomato juice. A C30 column and a mobile phase of acetonitrile-1-butanol (7:3, v/v) (A) and methylene chloride (B) with the following gradient elution were used: 99% A and 1% B intitally, increased to 4% B in 20 min, 10% B in 50 min and returned to 1% B in 55 min. Sixteen carotenoids, including ...