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Zustand: New. pp. 104.

Zustand: New.

Taschenbuch. Zustand: Neu. Antioxidant capacity of Tomato Juice | Effects of processing | Fallou Sarr | Taschenbuch | 104 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783843378802 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Paperback. Zustand: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In recent years, nutritionists and the public have come to regard foods as more than sources of energy and essential nutrients. Tomatoes are rich in health- related food components. The tomato processing industry aims to maintain viscosity, antioxidant capacity and attractive red color of tomato juice. We investigate acidification and blanching treatments, their effects on PE activity, color and antioxidant properties of tomato juice. We found acidification at pH 2 for 1h increased significantly the main nutritional factors and health-promoting properties, as well as the color parameters of cold break tomato juice. Furthermore, blanching tomatoes at 100ºC for 1mn was the best treatment in providing the lowest PE activity, the highest a and chroma values, antioxidant properties. Moreover, the acidified cold break tomato juice as the hot break tomato juice exhibited better antioxidant capacity than BHA and -tocopherol. Variations with storage time were more marked at 25ºC than at 4ºC. This book should help the tomato processers and be useful to consumers or anyone else who may be interesting to functional foods. 104 pp. Englisch.

Zustand: New. Print on Demand pp. 104 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Zustand: New. PRINT ON DEMAND pp. 104.

Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -In recent years, nutritionists and the public have come to regard foods as more than sources of energy and essential nutrients. Tomatoes are rich in health- related food components. The tomato processing industry aims to maintain viscosity, antioxidant capacity and attractive red color of tomato juice. We investigate acidification and blanching treatments, their effects on PE activity, color and antioxidant properties of tomato juice. We found acidification at pH 2 for 1h increased significantly the main nutritional factors and health-promoting properties, as well as the color parameters of cold break tomato juice. Furthermore, blanching tomatoes at 100ºC for 1mn was the best treatment in providing the lowest PE activity, the highest a\* and chroma values, antioxidant properties. Moreover, the acidified cold break tomato juice as the hot break tomato juice exhibited better antioxidant capacity than BHA and ¿-tocopherol. Variations with storage time were more marked at 25ºC than at 4ºC. This book should help the tomato processers and be useful to consumers or anyone else who may be interesting to functional foods.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 104 pp. Englisch.

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In recent years, nutritionists and the public have come to regard foods as more than sources of energy and essential nutrients. Tomatoes are rich in health- related food components. The tomato processing industry aims to maintain viscosity, antioxidant capacity and attractive red color of tomato juice. We investigate acidification and blanching treatments, their effects on PE activity, color and antioxidant properties of tomato juice. We found acidification at pH 2 for 1h increased significantly the main nutritional factors and health-promoting properties, as well as the color parameters of cold break tomato juice. Furthermore, blanching tomatoes at 100ºC for 1mn was the best treatment in providing the lowest PE activity, the highest a and chroma values, antioxidant properties. Moreover, the acidified cold break tomato juice as the hot break tomato juice exhibited better antioxidant capacity than BHA and -tocopherol. Variations with storage time were more marked at 25ºC than at 4ºC. This book should help the tomato processers and be useful to consumers or anyone else who may be interesting to functional foods.