Authors:Cs. Mohácsi-Farkas, G. Kiskó, L. Mészáros, and J. Farkas
Porretta, S., Birzi, A., Ghizzoni, C. & Vicine, E. (1995): Effects of ultra-high hydrostatic pressure treatments on the quality of tomatojuice. Fd Chem. , 52 , 35-41.
Effects of ultra-high hydrostatic pressure treatments on the
Authors:P. Havas, Sz. Kun, G. Styevkó, V. Slačanac, J. Hardi, and J. Rezessy-Szabó
Consumers are becoming more interested in healthy nutrition. To meet consumer requirements, the possibility of the fruit and vegetable juice fermentation by bifidobacteria was investigated. Sour cherry, orange, carrot, and tomato juice was fermented with five Bifidobacterium strains (from human origin and starter culture). The tested strains have grown well in orange, carrot, and tomato juices. The B. longum Bb-46 strain demonstrated the best growth activities. It was found that ratio of the produced acetic and lactic acids are dependent on the Bifidobacterium strain rather than on the fermentation medium. The most intensive inhibition was observed against the Campylobacter jejuni strain. In course of the fermentation the antioxidant capacities slightly decreased, except when the orange juice was fermented with B. lactis Bb-12 and B. longum A4.8. The obtained results may contribute to the design of a novel functional food product.
The present research is on the study of lycopene extraction from different raw and processed tomatoes, using traditional extraction methods with several solvents. The influences of the temperature and the light exposure were taken into consideration. The best extraction lycopene levels were obtained when chloroform:methanol mixture was used as solvent, followed by the hexane:acetone mixture and ethanol 95%. The lycopene is better extracted at room temperature compared with refrigeration and freezing temperatures. Lyophilized tomatoes contained the highest amount of lycopene (14.11 mg/100 g), followed by dried tomatoes with 6.01 mg/100 g, tomato juice with 11.38 mg/100 g, and the fresh tomatoes with 4.13 mg/100 g.
Authors:E. Várvölgyi, T. Werum, L. Dénes, J. Soós, G. Szabó, J. Felföldi, G. Esper, and Z. Kovács
Hong , X., Wang , J. & Qiu , S. (2014): Authenticating cherry tomatojuices — Discussion of different data standardization and fusion approaches based on electronic nose and tongue. Food Res. Int. , 60 , 173
Authors:J. Farkas, É. Andrássy, A. Simon, and L. Mészáros
): Pasteurisation of tomatojuice by high hydrostatic pressure treatment or by its combination with essential oils. Acta Alimentaria , 31 , 243-252.
Pasteurisation of tomatojuice by high hydrostatic pressure treatment or by its