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International Journal of Food Properties Volume 10, 2007 - Issue 3
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Original Articles

Color and Lycopene Content of Tomato Puree Affected by Electroplasmolysis

Hasan Yildiz Food Engineering Department, Faculty of Engineering, Celal Bayar University, Manisa, TurkeyCorrespondence[email protected]
&
Taner Baysal Food Engineering Department, Faculty of Engineering, Ege University, Izmir, Turkey
Pages 489-495 | Received 15 Dec 2005, Accepted 14 Jul 2006, Published online: 10 Aug 2007

Citations (17)

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Ragab Khir, Griffiths G. Atungulu, Zhongli Pan, James F. Thompson & Xia Zheng. (2014) Moisture-Dependent Color Characteristics of Walnuts. International Journal of Food Properties 17:4, pages 877-890.
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M. Viuda-Martos, E. Sanchez-Zapata, E. Sayas-Barberá, E. Sendra, J.A. Pérez-Álvarez & J. Fernández-López. (2014) Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review. Critical Reviews in Food Science and Nutrition 54:8, pages 1032-1049.
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Devinder Kaur, Ali Abbas Wani, Davinder Pal Singh & D.S. Sogi. (2011) Shelf Life Enhancement of Butter, Ice-Cream, and Mayonnaise by Addition of Lycopene. International Journal of Food Properties 14:6, pages 1217-1231.
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Articles from other publishers (14)

Luyao Gao, Ning Hao, Tao Wu & Jiajian Cao. (2022) Advances in Understanding and Harnessing the Molecular Regulatory Mechanisms of Vegetable Quality. Frontiers in Plant Science 13.
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Marianela Hazel Álvarez-Hernández, Ginés Benito Martínez-Hernández, Noelia Castillejo, Juan Antonio Martínez & Francisco Artés-Hernández. (2021) Development of an antifungal active packaging containing thymol and an ethylene scavenger. Validation during storage of cherry tomatoes. Food Packaging and Shelf Life 29, pages 100734.
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Patrycja Brudzyńska, Alina Sionkowska & Michel Grisel. (2021) Plant-Derived Colorants for Food, Cosmetic and Textile Industries: A Review. Materials 14:13, pages 3484.
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Vera Thole, Philippe Vain, Ray‐Yu Yang, Juliana Almeida Barros da Silva, Eugenia M. A. Enfissi, Marilise Nogueira, Elliott J. Price, Saleh Alseekh, Alisdair R. Fernie, Paul D. Fraser, Peter Hanson & Cathie Martin. (2020) Analysis of Tomato Post‐Harvest Properties: Fruit Color, Shelf Life, and Fungal Susceptibility. Current Protocols in Plant Biology 5:2.
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Ruiping Gao, Fayin Ye, Zhiqiang Lu, Jiajia Wang, Xiao Li Shen & Guohua Zhao. (2018) A novel two-step ultrasound post-assisted lye peeling regime for tomatoes: Reducing pollution while improving product yield and quality. Ultrasonics Sonochemistry 45, pages 267-278.
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Suradeep Basak. (2018) Shelf Life Extension of Tomato Paste Through Organoleptically Acceptable Concentration of Betel Leaf Essential Oil Under Accelerated Storage Environment. Journal of Food Science 83:5, pages 1396-1403.
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Aslihan Demırdöven, Hasan Yildiz, Fılız İçıer & Taner Baysal. (2017) Moderate Electric Treatment Applications on Pomegranate Juice Production: Yield and Physicochemical Properties. Journal of Food Processing and Preservation 41:1, pages e12733.
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Ahsen Rayman Ergün, Hamza Bozkir, Özge Taştan & Taner Baysal. (2015) Effects of Electrical Pretreatments on the Yield and Quality Characteristics of Red Bell Pepper Puree. Journal of Food Quality 38:6, pages 396-404.
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Yeliz Tekgül, Kemal Çağrı Özcan, Taner Baysal, Ahsen Rayman Ergün & Hamza Bozkır. (2015) Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice. International Journal of Food Engineering 11:4, pages 527-532.
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Aslıhan Demirdöven & Taner Baysal. (2012) Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice. Journal of Food Science and Technology 51:9, pages 1817-1826.
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Effat M. Rizk, Alaa T. El-Kady & Amany R. El-Bialy. (2014) Charactrization of carotenoids (lyco-red) extracted from tomato peels and its uses as natural colorants and antioxidants of ice cream. Annals of Agricultural Sciences 59:1, pages 53-61.
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G. Akdemir Evrendilek, T. Baysal, F. Icier, H. Yildiz, A. Demirdoven & H. Bozkurt. (2011) Processing of Fruits and Fruit Juices by Novel Electrotechnologies. Food Engineering Reviews 4:1, pages 68-87.
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Eda Toprak Aktas & Hasan Yildiz. (2011) Effects of electroplasmolysis treatment on chlorophyll and carotenoid extraction yield from spinach and tomato. Journal of Food Engineering 106:4, pages 339-346.
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Ahsen Rayman, Taner Baysal & Aslıhan Demirdöven. (2011) Optimisation of electroplasmolysis application for increased juice yield in carrot juice production. International Journal of Food Science & Technology 46:4, pages 781-786.
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