Tomatoes are one of the most frequently consumed crops in world, and they can be cultivated all year using present production methods. produced for either manufacturing tomato paste, pulp, sauce, ketchup or as fresh fruit. However, excessive moisture levels tomatoes generally result increased water activity that promotes quality degradation increases enzymatic activity, which leads to microbial...

The aim of this study was to evaluate the in vitro antimicrobial activity of Brazilian brown propolis as an intracanal medication against Enterococcus faecalis. Thirty dentin discs prepared from intact freshly extracted bovine maxillary central incisors were infected with E. faecalis for 21 days. The specimens were distributed into six groups according to the medicament used as follows: G1- cal...

this study is concerned with the synthesizing of cu-zn nano-ferrite particles in the laboratory applying simple techniques. the morphology of the synthesized nano-particles was analyzed using transmission electron microscopy (tem), and the minerals were identified using x-ray diffraction (xrd). the nano material was used to replace 1- 4 percent by weight of portland cement in cement pastes and ...

Tomato (Lycopersicon esculentum) is an important member of the Solanaceae family. It is mainly used as food and cash crop globally. Tomato also serves as an ornamental plant in some parts of the world. In urban areas, this crop is included in the foodscaping systems where it is grown in hanging baskets, growing pots and aquaponics for aesthetic and food purposes. Tomato production is m...

Due to the high capacity of food factories, a lot waste is generated. presence nutrients in them can increase pollution sewerage network and cause environmental problems. To animal feed, grain be used produce fertilizer, compost, fuel, soil cover, etc. The natural pigment lycopene, thickeners, proteins, etc., produced from seeds skin tomato paste factory waste. In present paper, soybean oil res...

The article considers the possibility of developing a diet that provides an athlete with adequate level biologically active substances antioxidant effect. losses total content antioxidants in composition food products plant origin during heat treatment steam convection apparatus were determined and amounted to 16.9 heat-treated beets; 14.8% cabbage; 34.6% potatoes carrots; 20.5% onion; 22.7% ro...