A multi-enzyme bioelectrode for the rapid determination of total lactate concentration in tomatoes, tomato juice and tomato paste

Author： Mazzei F.   Azzoni A.   Cavalieri B.   Botre F.   Botre C.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.55, Iss.4, 1996-04, pp. : 413-418

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Determination and gustatory properties of taste-active compounds in tomato juice

By Salles C.   Nicklaus S.   Septier C.  

Food Chemistry, Vol. 81, Iss. 3, 2003-06 ,pp. : 395-402

Elsevier

Access to resources Recommend Favorite

Inactivation kinetics of polygalacturonase in tomato juice

By Fachin D.   Van Loey A.M.   Ly Nguyen B.   Verlent I.   Indrawati   Hendrickx M.E.  

Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 2, 2003-06 ,pp. : 135-142

Elsevier

Access to resources Recommend Favorite

Non-linear viscoelasticity modeling of tomato paste products

By Valencia C.   Sanchez M.C.   Ciruelos A.   Latorre A.   Madiedo J.M.   Gallegos C.  

Food Research International, Vol. 36, Iss. 9, 2003-01 ,pp. : 911-919

Elsevier

Access to resources Recommend Favorite

Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene

By Rao A.V.   Waseem Z.   Agarwal S.  

Food Research International, Vol. 31, Iss. 10, 1998-12 ,pp. : 737-741

Elsevier

Access to resources Recommend Favorite

Comparative multiple dose plasma kinetics of lycopene administered in tomato juice, tomato soup or lycopene tablets

By Cohn William   Thürmann Petra   Tenter Ute   Aebischer Claude   Schierle Josef   Schalch Wolfgang  

European Journal of Nutrition, Vol. 43, Iss. 5, 2004-10 ,pp. : 304-312

Springer Publishing Company

Access to resources Recommend Favorite