Quality characteristics of tomato fruit will be affected by a number preand post harvest factors. In this study, the effect of maturity stage on post harvest quality characteristics of tomato was investigated. Tomato fruits of the same farmers‟ variety were harvested at mature-green, medium ripe and full-ripe stages. After harvesting, tomato samples were sliced and homogenized in blender for pr...

This study evaluated the effect of an industrial scale continuous flow microwave volumetric heating system in comparison to conventional commercial scale pasteurisation for the processing of tomato juice in terms of physicochemical properties, microbial characteristics and antioxidant capacity. The effect against oxidative stress in Caco-2 cells, after in vitro digestion was also investigated. ...

Lycopene extract from tomato is a lycopene-rich extract prepared from the ripe fruits of tomato (Lycopersicon esculentum L.). The product is manufactured by crushing tomatoes, to produce crude tomato juice that is then separated into serum and pulp. The pulp is subsequently extracted using ethyl acetate as a solvent. The final extract consists of tomato oil in which lycopene together with a num...

Using natural antioxidants instead of synthetic additives for food stabilisation is at the forefront of research in food formulation. Matrix interactions and stability studies of the incorporated foods are necessary prior to further processing. In this study, apple peel phenolics were added to a commercial bottled tomato juice. The juice was opened and then stored in the presence of air in the ...

This study assessed the effects of common extenders and diluents on the spermatozoa of African catfish (Clarias gariepinus), with the intent of obtaining a semen preservation protocol that can serve as a means of making fingerlings available to fish farmers all year round. Semen samples (milt) were pooled from mature broodstock males and pre-extension qualities were evaluated. Egg yolk, tomato ...

Sugars and organic acids are important determinants of taste in fruits and vegetables. Based on the enzymatic analyses originally developed by Boehringer-Mannheim, rapid and reliable microplate-based assays were devised for glucose, fructose and sucrose in tomato and orange juice, and citrate and L-malate in tomato. These microplate assays were used to compare some commercially available tomato...

OBJECTIVE To compare the effects of short-term dietary supplementation with tomato juice, vitamin E, and vitamin C on susceptibility of LDL to oxidation and circulating levels of C-reactive protein (C-RP) and cell adhesion molecules in patients with type 2 diabetes. RESEARCH DESIGN AND METHODS There were 57 patients with well-controlled type 2 diabetes aged <75 years treated with placebo for ...

The state in which a protein substance exists depends upon the nature of its combination with acids or bases and is changed by change in the protein compound. The nature of the compound of a protein that exists at any hydrogen ion concentration can be ascertained if the isoelectric point of the protein is known. Accordingly information regarding the isoelectric points of vegetable proteins is o...

Tomato is a globally famous food and contains several phytonutrients including lycopene, β-carotene, anthocyanin, and flavonoids. The increased temperature used to produce tomato juice, ketchup, tomato paste and canned tomato enhances the bioactive composition. We aimed to verify the beneficial effects of processed tomato juice from Kagome Ltd. (KOT) on hypolipidemic action in hamsters with hyp...