The aim of the study was to determine the changes of lycopene, lycopene isomers, ß–carotene and total carotenoid content in different species of tomatoes, fermented by different lactic acid bacteria and self–contained leaven, and to evaluate the color coordinates changes in these products and their correlation with carotenoid content. Two species of tomatoes: \"CUNERO\" and \"Ronald\" were grown in soil in greenhouses of Lithuanian Institute of Horticulture (LIH) (2010 harvest). The first phase of work was to defrost and homogenize tomatoes, and undergo a spontaneous fermentation with yeast and starting microorganisms: Lactobacillus sakei, Pediococcus pentosaceus and Pediococcus acidilactici. On the next stage of work, the samples were prep...
Lycopene production in tomato fruits depends upon K ion concentration in cytoplasm and vacuoles, but...
This master thesis is part of a project at Bioforsk Vest, Særheim. The main purpose is to find the o...
Carotenoids, among which lycopene – the principal pigment found in tomatoes, are lipophilic compound...
Fermentation of tomato pulp by the bacteriocin-producing lactic acid bacteria (Lactobacillus sakei K...
800x600 Normal 0 21 false false false SK X-NONE X-NONE ...
Tomatoes and tomato products are rich sources of carotenoids—principally lycopene, followed by β-car...
The ripening of tomato fruit is a highly regulated process during which colour, flavour, aroma and t...
Tomatoes are an important source of lycopene in the human diet. The effect of temperature (15°C- 24°...
The objective of this work was to study the newly developed and existing tomato (Lycopersicon escule...
Carotenoids are essential for plant and animal nutrition, and are important factors in the variation...
Tomato (Lycopersicon esculentum Mill.) is one of the most consumed vegetables in the world and proba...
Tomato is one of the main sources of dietary lycopene intake in humans and its intake in high propor...
The most abundant carotenoids present in tomato-based products were taken into account. Several samp...
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondia...
Lycopene is a naturally occurring chemical compound that gives fruits and vegetables a red/orange co...
Lycopene production in tomato fruits depends upon K ion concentration in cytoplasm and vacuoles, but...
This master thesis is part of a project at Bioforsk Vest, Særheim. The main purpose is to find the o...
Carotenoids, among which lycopene – the principal pigment found in tomatoes, are lipophilic compound...
Fermentation of tomato pulp by the bacteriocin-producing lactic acid bacteria (Lactobacillus sakei K...
800x600 Normal 0 21 false false false SK X-NONE X-NONE ...
Tomatoes and tomato products are rich sources of carotenoids—principally lycopene, followed by β-car...
The ripening of tomato fruit is a highly regulated process during which colour, flavour, aroma and t...
Tomatoes are an important source of lycopene in the human diet. The effect of temperature (15°C- 24°...
The objective of this work was to study the newly developed and existing tomato (Lycopersicon escule...
Carotenoids are essential for plant and animal nutrition, and are important factors in the variation...
Tomato (Lycopersicon esculentum Mill.) is one of the most consumed vegetables in the world and proba...
Tomato is one of the main sources of dietary lycopene intake in humans and its intake in high propor...
The most abundant carotenoids present in tomato-based products were taken into account. Several samp...
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondia...
Lycopene is a naturally occurring chemical compound that gives fruits and vegetables a red/orange co...
Lycopene production in tomato fruits depends upon K ion concentration in cytoplasm and vacuoles, but...
This master thesis is part of a project at Bioforsk Vest, Særheim. The main purpose is to find the o...
Carotenoids, among which lycopene – the principal pigment found in tomatoes, are lipophilic compound...