Studies on Browning Mechanism of Tomato Products

Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.

Effect of lycopene and tomato products on cholesterol metabolism.

BACKGROUND/AIMS Increased ingestion of tomato, containing lycopene, has been associated with a decreased risk for atherosclerosis, although the exact molecular mechanism is still unknown. Here we review the available evidence for a direct regulation of tomato lycopene on cholesterol metabolism using results from experimental and human studies. RESULTS In human macrophages lycopene dose depend...

Comparative studies of three types of products (remanufacturing, refurbished and new products) on warranty cost and profitability

Employing remanufactured and refurbished products are among the new strategies that companies used to raise their profits as well as protects environment. Although used product equipment gives an opportunity to purchase latest technology, customers are doubtful about quality and reliability of these products. Because of limitation that developing countries faces in buying new products, some cou...

Survey 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...

Chemical studies on antioxidant mechanism of curcuminoid: analysis of radical reaction products from curcumin.

In the course of studies on the antioxidant mechanism of curcumin, its radical reaction was investigated. Curcumin was reacted with radical species, which were generated from the pyrolysis of 2, 2'-azobis(isobutyronitrile) under an oxygen atmosphere, and the reaction products from curcumin were followed by HPLC. The reaction at 70 degrees C gave several products, three of which were structurall...