Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study
Sign Up to like & getrecommendations! Published in 2019 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-019-0714-5
Abstract: There is a growing body of evidence that tomato consumption reduces the risk of cardiovascular disease, through antioxidative, anti-inflammatory and hypotensive effects. We compared the effects of polyphenol-enriched and standard tomato juice on parameters of… read more here.
Keywords: standard tomato; study; polyphenol enriched; tomato juice ... See more keywords
Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice.
Sign Up to like & getrecommendations! Published in 2017 at "Food microbiology"
DOI: 10.1016/j.fm.2016.10.021
Abstract: The purpose of this study was to inactivate foodborne pathogens effectively by ohmic heating in buffered peptone water and tomato juice without causing electrode corrosion and quality degradation. Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria… read more here.
Keywords: frequency; tomato; ohmic heating; foodborne pathogens ... See more keywords
Inhibitors of Asexual Reproduction of the Plant Pathogen Phytophthora from Tomato Juice: Structure-Activity Relationships and Transcriptome Analysis.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c05556
Abstract: Phytophthora is a genus of fungus-like microorganisms that damages important crops, such as potatoes and tomatoes. Its asexual reproduction, which results in the production of numerous motile zoospores, is the cause of quick and severe… read more here.
Keywords: transcriptome analysis; structure activity; tomato juice; asexual reproduction ... See more keywords
Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16168
Abstract: Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS),… read more here.
Keywords: tomato juice; heat; cooked flavor;
Farm to table: Residues of different pesticides in tomato and tomato juice - Food safety aspects.
Sign Up to like & getrecommendations! Published in 2022 at "Acta veterinaria Hungarica"
DOI: 10.1556/004.2022.00025
Abstract: During plant cultivation, the pesticides can get into the tissue of vegetables due to crop protection processes, and thus into the food chain. Therefore, they constitute a potential risk to the consumer's health. Depletion of… read more here.
Keywords: food; tomato tomato; food safety; tomato juice ... See more keywords