present study examined the effect of storage conditions (packaging type, storage temperature and time) on physicochemical and microbial properties of tomato juice. samples were stored for one and three months in two packaging types (bottle and doypack) at 4, 25 and 35oc. results obtained from testes (ph changes, acidity, solid soluble content, vitamin c content, and microbial load) showed that ...

recently great afford have focused on the production of food and beverages which are rich in phenolic and antioxidant components. the epidemiology investigations have proved that the regular composition of food and beverages are richer in phenolic and antioxidant components can strongly decrease the cardiovascular disease. this was done after the preparation of components such as soymilk mixed ...

Fruit juices of four species of Citrus genus i.e. C. maxima, C. limon, C. sinensis, C. reticulata were analyzed for their nutritional content (i.e. soluble sugar, total RNA & pentose sugar, free amino acids, soluble protein, total phenolic compounds and vitamin-C) and antioxidant potential. The content of all studied parameters varied from one species to another but no specific trend was observ...

Abstract Tomatoes are the main vegetable crops in open and protected ground. Currently, a huge number of varieties hybrids have been created for industrial amateur growing, which differ type bush, yield, early maturity, marketability, disease resistance, color, shape, size, mechanical strength, biochemical composition fruits (content dry substances, sugars, vitamins, mineral salts, organic acid...

In this work the total vitamin C contents (ascorbic acid+dehydroascorbic acid) and antioxidant activity of raw and cooked chestnuts was evaluated. The vitamin C contents of raw chestnuts varied significantly between the different cultivars (cv) studied and it varied from 400mg/kg dry weight (cv Lada) to 693mg/kg dry weight (cv Martaínha). The different cultivars behave differently during the co...


 Indonesia as a tropical country has various types of fruit. One the famous fruits in is salak. Salak bali (Salacca zalacca Var. ambonensi) one local varieties salak Bali. contains protein, carbohydrates, fat, calcium, phosphorus, iron and vitamin C. In addition, sucrose, fructose, glucose. The sugar contained will be used for fermentation to produce new products that increase selling val...