نتایج جستجو برای: tomato paste export

تعداد نتایج: 61033  

Journal: :مهندسی بیوسیستم ایران 0
سیدحسن پیشگرکومله دانشگاه تهران اسداله اکرم عضو هیئت علمی علیرضا کیهانی عضو هیئت علمی

agriculture (mechanization), food industry and environment are the concepts that cannot be surveyed separately (because of their interaction). present research aimed to study tomato paste production by applying life cycle assessment. two functional unit of kg co2-eq/ kg tomato and kg co2-eq / kg paste was used. data were collected from one paste factory in alborz province and open-field tomato ...

Journal: :Journal of agricultural and food chemistry 2004
María Jesús Periago Francisco Rincón Maria Dolores Agüera Gaspar Ros

A simple mixture process design based on the comparison of both quadratic and special cubic models and involving three mixture components (hexane/acetone/ethanol) as a solution for extracting lycopene from raw tomato, tomato sauce, and tomato paste was used to confirm the hypothesis that lycopene extraction rates are a function of the solvent used during the extraction process. Conventional cri...

2012
F. Kalantari M. Barzegar Z. Hamidi-Esfahani

This study was conducted to evaluate the antifungal activities of Cinnamomum zeylanicum and Origanum vulgare L. essential oil against Aspergillus flavus in culture media and tomato paste. 200 ppm of cinnamon and 500 ppm of oregano completely inhibited A. flavus growth in culture media, while in tomato paste 300 ppm of cinnamon and 200 ppm of oregano had the same effect. Test panel evaluations r...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
(pages 19-26) a.h. elhami rad f. shahidi

bulk tomato paste which is produced by most domestic factories in cocentrations more than 35% (35-40 degree of brix), and filled in to barels as bulk quantity under non - hermetic conditions.the microbial contamination level in this product is high since there is no any post heat treatment. for sterilization and microbial redaction barels maybe stored at coldstore or ambient temperatures for mo...

Journal: :The Analyst 1998
C A Fente J Jaimez B I Vázquez C M Franco A Cepeda

Alternaria spp. produce a wide variety of toxic metabolites with different chemical structures. Tomato products have been considered a likely source of Alternaria toxins in the human diet because Alternaria is an important spoilage mold of tomatoes. A new method for the determination of these mycotoxins in tomato paste, involving solid phase cartridges for extraction before HPLC fluorescence de...

Journal: :Journal of agricultural and food chemistry 2009
Jerome V Diaz Gordon E Anthon Diane M Barrett

It is well-known that an irreversible decrease in serum viscosity occurs when tomato juice is concentrated by evaporation into paste. Several studies have suggested that the loss in serum viscosity is due to pectin depolymerization, caused by the high temperatures used during industrial tomato paste production. This study demonstrates that conformational changes in pectin may play a more import...

2001
Linda H. Tonucci Joanne M. Holden Gary R. Beecher Frederick Khachik

Tomato-based food products such as tomato paste, tomato sauce, and tomato-based soups are rich in carotenoid compounds and are frequently consumed in the United States. Foods such as these, which are high in carotenoid content, are of interest because of the demonstrated association between consumption of fruits and vegetables and reduced risk of lung and other epithelial cancers in humans. Lim...

2013
M. SELCUK Z. SELCUK Z. KAHRAMAN G. CIFTCI E. AKAL

Food processing by-products are commonly used as feed ingredients for livestock. Wet tomato pulp is byproduct containing tomato seeds and skin residues and obtained during processing of tomatoes for paste, juice, ketchup etc. Tomato production in Turkey was around 10 million tons and approximately 3 million tons tomatoes were used for processing of tomatoes in 2010 [48]. During production of to...

جعفری, سید مهدی, قادری, سجاد, گنجه, محمد,

Color is an important qualitative factor in tomato products such as tomato paste which is affected by heat processing. The main goal of this study was to evaluate the degradation kinetics of tomato paste color during heat processing by Arrhenius equation and modeling of these changes by response surface methodology (RSM). Considering this purpose, tomato paste was processed at three temperature...

Journal: :The American journal of clinical nutrition 2010
Jérémie Talvas Catherine Caris-Veyrat Laurent Guy Mathieu Rambeau Bernard Lyan Régine Minet-Quinard Jean-Marc Adolphe Lobaccaro Marie-Paule Vasson Stéphane Georgé Andrzej Mazur Edmond Rock

BACKGROUND Prospective studies indicate that tomato consumers are protected against prostate cancer. Lycopene has been hypothesized to be responsible for tomato health benefits. OBJECTIVE Our aim was to differentiate the effects of tomato matrix from those of lycopene by using lycopene-rich red tomatoes, lycopene-free yellow tomatoes, and purified lycopene. DESIGN Thirty healthy men (aged 5...

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