Foodstuffs tomato

E3 Extraction and subsequent Uquid/liquid partition Plant material and foodstuffs with a water content exceeding 70 g/100 g, a fat content below 2.5 g/100 g and a high acid content Fruit, tomatoes... 

A recent development has been the use of genetically modified plants to produce vaccine components. Examples include common foodstuffs such as tomatoes, bananas, potatoes, and com. The prospects for oral vaccines in bananas especially would appear to be promising since this is a staple food in many tropical countries. Vaccine epitopes have also been produced in the milk of goats, sheep, and cows although these may be difficult to purify, process, and formulate. 

We here mention the principle of the taste sensor and applications to aqueous solution constructed of five basic taste substances and several foodstuffs such as beer, coffee and tomatoes. Quantification of the taste is possible using such a taste sensor, and hence we can discuss the taste objectively. 

The Casson equation is a particular form of equation 3.122 which applies to a number of foodstuffs as well as tomato puree. 

The majority of heterocyclic compounds are formed through thermal interactions of reducing sugars and amino acids, known as the Halliard reaction. Other thermal reactions such as hydrolytic and pyrolytic degradation of food components (e.g. sugars, amino acids, vitamins) and the oxidation of lipids also contribute to the formation of heterocyclic compounds responsible for the complex flavor of many foodstuffs. Heterocyclic compounds may also be formed enzymatically in vegetables (tomatoes, bell peppers, aspara-... 

The most commonly used natural carotenoid extracts for foodstuffs are annatto, paprika, and saffron. Many other sources, including alfalfa, carrot, tomato, citrus peel, and palm oil, are also utilized. 

GBL has been detected in alcoholic beverages, tobacco smoke, coffee, tomatoes, cooked meats and several foodstuffs (lARC, 1999). GBL produces the same pharmacological effects as GHB as it is rapidly converted to GHB in the body. At equimolar doses GBL produced a... 

Multiple development was traditionally performed manually. It consists of repeated developments of a plate in the same direction with the same solvent over the same distance. The result is narrower bands and improved resolution and detection sensitivity. The Rf values become very precise and are adequate enough for identification. A variation of this method is automated multiple development (AMD) and shows promising future. The HPTLC/AMD method was used to monitor phenylureas, carbamates and triazines in drinking water. HPTLC can also be performed using polar modified stationary phases to separate pesticides in various foodstuffs such as triazines in corn, asparagus, tomatoes, grapes and potatoes [14]. 

Fig. 1 Serotonin and its urinary metabolite 5-hydroxyindoleacetic acid. Certain foodstuffs such as bananas and tomatoes contain 5-hydroxy-indoleacetic acid and may interfere with the urinary determination.

The lithium content of 234 different foodstuffs was investigated in nine and six North-east German cities in 1988 and 1992, respectively (Anke et al. 1991, 1995, 1997a, Schafer 1997). In the study of 1988, cereal products contained little lithium (< 1 mg kg dry matter), while sugar had the lowest lithium content at 0.12 mgkg dry matter. Vegetables (including potatoes) and fruits usually store more than 1 mg Li kg dry matter, and sometimes considerably more. For instance, in tomatoes the lithium content (mg kg dry matter) was 7.7 and 14 on lithium-poor and lithium-rich sites, respectively. On aver-... 

Applications agar, blood, calcium carbonate, iron oxide, foodstuff strawberry pulp, potato flakes, liver extract, seaweed, flour, starch, tomato concentrate, plant extracts dyestuffs, PVC, metal salts. 

Although the number of aroma compounds derived from acyclic carotenoids is much inferior to that of the mono- and bicyclic compounds, some of them can also be considered as breakdown products from genuine mono-, sesqui- and diterpenoids. The importance of the aliphatic isoprenoids (282) to (291) in the formation of total flavors of certain foodstuffs is not less than that of the cyclic compounds, the three methyl ketones (282), (287) and (290) which are related to the main tomato pigment lycopene were observed in tomato flavor (75). The hexahydro derivative (291) from coffee (595), jasmine oil (722) and green tea 438) is perceived as flowery and warm and can be considered as an oxidative biodegradation product of phytol and phyta-diene. 6-Methyl-3,5-heptadien-2-one (283), with a grassy and cinnamonlike aroma 438) [detected in tomato 668), the essential oil of Hama-metis leaves 383), Ceylon tea (722) and passion fruit (777)], and pseudo-ionone (288) [also isolated from passion fruit (777)] are believed to be formed from two different dehydrolycopenes. Compounds other than carotenoids, such as solanesol or squalene, can also be considered... 

This method is suitable for potatoes, tomatoes and apples but could obviously be applied to other foodstuffs. In the case of apples and potatoes, the residues to be determined will in most cases be concentrated in the skin or outer layers. Samples of apples and potatoes are therefore coarsely peeled and the thick peel chopped to provide material for analysis. Mercury residues in tomatoes tend to be distributed more evenly in the fruit. Five grams of chopped peel of apples or potatoes, or 5g of the macerated fruit in the case of tomatoes, are macerated with a mixture of 10ml of propan-2-ol and 5ml of alkaline cysteine hydrochloride solution (1% aqueous solution adjusted to pH 8.0 by the addition of 5N... 

The tomato Lycopersicon esculentum) (family Solanaceae) was introduced into Europe in the sixteenth century from South America but took nearly three centuries to become widely accepted as a foodstuff. The original tomato was yellow which is reflected in the Italian - pomodoro - porno d oro, golden fruit. 

Aluminium is attacked by certain highly acidic foods such as tomatoes, rhubarb or cabbage, and will pass into the food this is called migration [3]. The quantity of aluminium ingested in this way is on the order of 0.1 mg per 100 g of foodstuff [4, 5]. 

The lacquer thickness varies between 5 and 15 JLm depending on the nature of the foodstuff. It aims at protecting aluminium against prolonged action of aggressive foodsmfifs such as tomato ketchup. In practice, most cans for fruit juice, beer, sodas (beverage cans), etc. are lacquered. 

Folate is widely distributed in foodstuffs but is unstable to cooking and has reduced bioavailability in fiiiits and v e-tables. Sources include brewers yeast (800%), beef liver (100-500%), broccoli (100%), spinach (50%), Brussels sprouts (50%), peas (50%), wheat bran (40%), bananas (25%), oranges (15%) and tomatoes (15%) (Fig. 26.24). 

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