Comparative assessment of fresh and processed tomato (Solanum lycopersicum) pulps: Impact of processing on physicochemical, antioxidant, and enzymatic behavior

Autor: Md Shahjahan Kabir, Urmi Roy, Sourov Pramanik Suvo, Abdus Sobhan, Md. Murtuza Kamal, Most. Jesmin Akhter, Mst Sorifa Akter, Maruf Ahmed

Publikováno v: Applied Food Research, Vol 4, Iss 2, Pp 100550- (2024)

This study investigated the impact of chemical and thermochemical treatment on the physicochemical, antioxidant, and enzymatic behavior of tomato pulp. The chemical treatment involved the use of 0.05 % potassium metabisulfite, 0.05 % sodium metabisul

Externí odkaz: https://doaj.org/article/baab67ff5cb54a5597161fea1178c23e

Zootechnical Fattening Protocol for Mixed Breed Young Bulls with Zoo-sanitary Management System

Autor: Hani SAOUDI, Amel SAOUDI, Adila FARTAS, Leila AOUN

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Veterinary Medicine, Vol 78, Iss 1, Pp 129-134 (2021)

The objective of this study is to reduce the cost of raising beef cattle in Algeria by proposing a Zootechnical fattening protocol for breeders. The study was carried out on mixed-breed young bulls (Charolais x local breeds). Food rations were distri

Externí odkaz: https://doaj.org/article/12775001f9df4b0e9ed397cd4d7e43fb

Agro-industrial byproducts in rabbit food: Case of the complex of detoxified apricot kernel cake and dehydrated tomato pulp

Autor: Yasmine Arbouche, Achour Mennani, Lamya Ouzzir, Rafik Arbouche, Fodil Arbouche

Publikováno v: Veterinary World, Vol 14, Iss 3, Pp 744-750 (2021)

Background and Aim: The use of agro-industrial byproducts as an unconventional source of raw materials for monogastric feed is one possible solution. This study aimed to determine the effects of incorporating detoxified apricot kernel meal (DAKM) as

Externí odkaz: https://doaj.org/article/4f331c4186504dccbbdfeb0069b83e34

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The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement

Autor: Elena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, Pranas Viskelis, Dalia Urbonaviciene

Publikováno v: Food Technology and Biotechnology, Vol 53, Iss 2, Pp 163-170 (2015)

In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was

Externí odkaz: https://doaj.org/article/ba13981d7870465db1f248ccb0069f10