Zobrazeno 1 - 10
of 751
pro vyhledávání: '"TOMATO paste"'
Autor:
Bernardino Hernández, Héctor Ulises1 hbernardino@yahoo.com, Torres Aguilar, Honorio1
Publikováno v:
Revista de la Facultad de Ciencias Agrarias. 2023, Vol. 55 Issue 2, p32-45. 14p.
Autor:
Al-Hilphy, Asaad R.1 aalhilphy@yahoo.co.uk, Altemimi, Ammar B.1 ammar.ramddan@uobasrah.edu.iq, Alkanan, Zina T.1 zina.alkanan@uobasrah.edu.iq, Eweys, Aya S.2 aya.samy@agr.cu.edu.eg, Haoujar, Imane3 haoujarimane@gmail.com, Cacciola, Francesco4 cacciolaf@unime.it, Abedelmaksoud, Tarek G.2 tareekgamal_88@agr.cu.edu.eg
Publikováno v:
Basrah Journal of Agricultural Sciences. 2023, Vol. 36 Issue 1, p214-237. 24p.
Autor:
Ali Azari, Hossein Kamani, Maryam Sarkhosh, Neda Vatankhah, Mahmood Yousefi, Hadi Mahmoudi-Moghaddam, Seyed Ali Razavinasab, Mahmood Reza Masoudi, Reza Sadeghi, Nafiseh Sharifi, Kamyar Yaghmaeain
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101810- (2024)
A novel ultrasound-assisted magnetic solid-phase extraction coupled with gas chromatography–mass spectrometry (US-MSPE-GC/MS) was developed to detect trace amounts of polycyclic aromatic hydrocarbons (PAHs) in tomato paste, using a magnetic biochar
Externí odkaz:
https://doaj.org/article/2baa65ef9768400498e6af21d72ff36f
Autor:
Aghilinategh, Nahid a, ⁎, Gholami, Rashid a, Dayyani, Vajiheh b, Gay, Paolo c, Biglia, Alessandro c, ⁎
Publikováno v:
In Food Research International January 2025 200
Autor:
Azari, Ali a, b, ⁎, Kamani, Hossein c, Sarkhosh, Maryam d, Vatankhah, Neda e, Yousefi, Mahmood f, Mahmoudi-Moghaddam, Hadi g, Razavinasab, Seyed Ali a, Masoudi, Mahmood Reza a, Sadeghi, Reza a, Sharifi, Nafiseh a, Yaghmaeain, Kamyar h, ⁎⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Publikováno v:
Water Science and Technology, Vol 89, Iss 7, Pp 1879-1890 (2024)
This study investigated the treatment of wastewater from tomato paste (TP) production using electrocoagulation (EC) and electrooxidation (EO). The effectiveness of water recovery from the pretreated water was then investigated using the membrane proc
Externí odkaz:
https://doaj.org/article/222d3193cda44279bfd762c588af40dc
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 101-117 (2024)
Introduction Since heat treatments and special standards are not used in the production of traditional (homemade) tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator (4°C). Astaxanthin ext
Externí odkaz:
https://doaj.org/article/b4ddae79aee147ecbb29a8ae7d66386e
Publikováno v:
Journal of Food Safety. Feb2018, Vol. 38 Issue 1, p1-1. 10p.
Publikováno v:
Records of Agricultural & Food Chemistry. 2023 Special Issue, Vol. 3, p53-54. 2p.
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 5, Pp 745-755 (2023)
Introduction Tomato paste is one of the processed tomato products that has a long shelf life and is used as an important food ingredient all over the world. According to global statistics, Iran is among the top ten producers of tomato paste in the wo
Externí odkaz:
https://doaj.org/article/9828e8038cfb43d5ba9615aa7d44134e