✦ LIBER ✦

Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes

✍ Scribed by K.A. Thompson; M.R. Marshall; C.A. Sims; C.I. Wei; S.A. Sargent; J.W. Scott

Book ID: 108822011
Publisher: Institute of Food Technologists
Year: 2000
Tongue: English
Weight: 118 KB
Volume: 65
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2000.tb13588.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Tomatine, chlorophyll, β-carotene and ly

Tomatine, chlorophyll, β-carotene and lycopene content in tomatoes during growth and maturation

✍ Nobuyuki Kozukue; Mendel Friedman 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 128 KB

Effects of genotype and cultivation envi

Effects of genotype and cultivation environment on lycopene content in red-ripe tomatoes

✍ Joseph O Kuti; Hima B Konuru 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 110 KB 👁 1 views

Effect of heat treatment on the dietary

Effect of heat treatment on the dietary fibre contents of potato and tomato

✍ P. VARO; K. VEIJALAINEN; P. KOIVISTOINEN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 415 KB

Effects of alternative current heating t

Effects of alternative current heating treatment on Aspergillus niger, pectin methylesterase and pectin content in tomato

✍ Hasan Yıldız; Taner Baysal 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 140 KB

Effect of cultivar and seed maturity on

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia fabav. major)

✍ Lisiewska, Z. ;Kmiecik, W. ;Gebczyński, P. 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 68 KB 👁 2 views

Content of amino acids in fresh and froz

Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba varmajor) depending on cultivar and degree of maturity

✍ Kmiecik, Waldemar; Lisiewska, Zofia; G?bczy?ski, Piotr 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 107 KB 👁 2 views

In broad been seeds (cultivars Comprimo RS and Threefoldwhite) harvested at four stages of maturity, which corresponded to dry matter content at the levels of I-25% , II-30% , III-35% and IV-40% , the content of amino acids was determined (g 16 g N-1). The determinations concerned raw broad bean and