Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace
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DOI: 10.1016/j.foodhyd.2019.105454
Abstract: Abstract The polysaccharides in black tomato pomace (BTP) were extracted by water, cyclohexane-trans-1,2-diamine tetraacetic acid, Na2CO3 and KOH to obtain hemicellulose fraction (HF) and pectic fractions including water-soluble pectin (WEP), chelator-extractable pectin (CEP), sodium carbonate… read more here.
Keywords: black tomato; cep nep; pectin; tomato pomace ... See more keywords
Bioactives Profile of Purple and Black Tomato: Potential Applications in the Pharmaceutical Field Purple and Black Tomato
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DOI: 10.36468/pharmaceutical-sciences.724
Abstract: The purple and black tomato are sources of different antioxidants such as carotenoids and flavonoids that seem to have dose-dependent antioxidant, anti-inflammatory, anti-proliferative and hypnotic effects. The aim of this review is to discuss their… read more here.
Keywords: bioactives profile; purple black; profile purple; tomato ... See more keywords