Color tomato

Carotenoids are natural pigments characterized by a tail to tail linkage between two C20 units and an extended conjugated system of double bonds They are the most widely dis tributed of the substances that give color to our world and occur m flowers fruits plants insects and animals It has been estimated that biosynthesis from acetate produces approximately a hundred million tons of carotenoids per year The most familiar carotenoids are lycopene and (3 carotene pigments found m numerous plants and easily isolable from npe tomatoes and carrots respectively... 

Another colorful carotene is lycopene. This is the red molecule that gives ripe tomatoes their color. 

RONEN G, CARMEL-GOREN L, ZAMIR D and HIRSCHBERG J (2000) An alternative pathway to 13-carotene formation in plant chromoplast discovered by map-based cloning of beta and old-gold color mutations in tomato , Proc Natl Acad Sci, 97, 11102-7. 

Carotenoids are lipid-soluble pigments responsible for many of the brilliant red, orange, and yellow colors in edible fruits (lemons, peaches, apricots, oranges, strawberries, cherries, etc.), vegetables (carrots, tomatoes, etc.), fungi (chanterelles), flow-... 

Lycopene is a bright red pigment that colors several ripe fruits, vegetables, and flowers. Tomato and tomato products are the main dietary sources of this carotenoid, although it is also found in watermelons, guavas, pink grapefruits, and in small quantities in at least 40 plants. - The absorption of lycopene in the human gut is increased by heat treatment, probably because the breakdown of the plant cells makes the pigment more accessible. ... 

Lycopene is well known as the predominant carotene in tomatoes, accounting for 65 to 98% of the total colored carotenoid content, depending on the cultivar (Table 4.2.3). The levels of lycopene in fresh tomatoes for salad varied from 21 to 79 g/g 34,35 jjj tomatoes for processing and deep-red tomatoes, the level of lycopene can be as high as 623 More than 80% of the tomatoes produced are... 

Colorant containing annatto and Ca caseinate as carrier mixed with water to be added directly to cheese milk yielding uniform colored cheese mass Water-dispersible beadlet of p-carotene is mixed with oil to attein composition that remains stable even in presence of polyphosphates and with antioxidant action even in absence of ascorbic acid Blending carotenoid pigment and soybean fiber (wifii tomato juice) as effective ingredient for dispersion stability... 

The availability of precursor IPP may ultimately be most influential over accumulation of carotenoid metabolites. While over-expression of DXS and DXR in color complementation systems leads to hyperaccumulation of carotenoids (discussed in Section 5.3.3.3), over-expression of plant Dxs genes has not always been effective. Over-expression of DXS resulted in increased carotenoid accumulation in transgenic tomato and Arabidopsis, but over-expression of daffodil DXS in rice endosperm did not increase pigment accumulation. ... 

Detailed information about carotenoids found in food or extracted from food and evaluated for their potential as food colorants appeared in Sections 4.2 and 6.2. We would like to mention some new data about the utilization of pure carotenoid molecules or extracts as allowed food additives. Looking to the list of E-coded natural colorants (Table 7.2.1), we can identify standardized colorants E160a through f, E 161a, and E161b as natural or semi-synthetic derivatives of carotenoids provided from carrots, annatto, tomatoes, paprika, and marigold. In addition, the extracts (powders or oleoresins) of saffron, - paprika, and marigold are considered more economical variants in the United States and European Union. 

The world as we know it could not function without acids and bases. These chemical compounds are used extensively, from the chemical laboratory to the manufacturing industry. They are necessary for the proper functioning of the human body and for the health of the environment, too. Acids taste sour, break down metals, and react with bases. Without acids, soft drinks, lemonade, and tomato sauce would not taste the same way. Bases taste bitter, feel slippery, and react with acids. Without bases, cakes would be hard and flat, and laundry detergent would not clean. Both acids and bases can change certain vegetable substances a variety of different colors, and they can burn through human skin if not handled properly. Without acids and bases, we would not have dynamite, some heart medications, and fertilizers. On the other hand, without acids, we would not have damaging acid rain. And... 

Copper is a metallic element brass is an alloy or mixture of the metallic elements copper and zinc. The surfaces of copper and brass items tarnish with prolonged exposure to air, particularly in moist environments with high carbon dioxide (CO2) or sulfur dioxide (SO2) concentrations (see color Fig. 5.2.1). The compounds that form on the surface, ranging in color from black to blue to dark green, dissolve readily in acidic solutions. Vinegar contains acetic acid, ketchup contains tomatoes rich in ascorbic acid (Vitamin C), and onions contain malic acid and citric acid. All of these foods provide variable amounts of acid to dissolve the tarnish on copper surfaces. 

Consumer acceptance of fresh and processed fruits and vegetables is influenced by product appearance, flavor, aroma, and textural properties. Color is a key component that influences a consumer s initial perception of fruit and vegetable quality. Lycopene is the principal carotene in tomato fruit that imparts color. Analytical and sensory... 

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