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https://hdl.handle.net/11499/5029| Title: | A new quality parameter in tomato and tomato products: Ergosterol | Authors: | Kadakal, Çetin Artik, N. |
Keywords: | Ergosterol HMC Sterol Tomato paste Tomato products Erosterols Chemical bonds Contamination Correlation methods Fungi Plant cell culture Research Agricultural products ergosterol article chemistry food analysis food control food handling methodology microbiology tomato Food Analysis Food Handling Food Microbiology Lycopersicon esculentum |
Abstract: | The poor precision of the "percentage of discarded fruits" and "Howard mold count" methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. Ergosterol, a constituent of the cell wall of some important vegetable parasites, such as molds, has been recently recognized as a potential objective parameter useful for the characterization of the quality of processing tomatoes. Thus, 15 mg of ergosterol/kg total solids has been stated as an acceptability maximum limit of tomato products. | URI: | https://hdl.handle.net/11499/5029 https://doi.org/10.1080/10408690490489233 |
ISSN: | 1040-8398 |
| Appears in Collections: | Mühendislik Fakültesi Koleksiyonu PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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