Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/5029
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dc.contributor.authorKadakal, Çetin-
dc.contributor.authorArtik, N.-
dc.date.accessioned2019-08-16T11:40:15Z
dc.date.available2019-08-16T11:40:15Z
dc.date.issued2004-
dc.identifier.issn1040-8398-
dc.identifier.urihttps://hdl.handle.net/11499/5029-
dc.identifier.urihttps://doi.org/10.1080/10408690490489233-
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.relation.ispartofCritical Reviews in Food Science and Nutritionen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectErgosterolen_US
dc.subjectHMCen_US
dc.subjectSterolen_US
dc.subjectTomato pasteen_US
dc.subjectTomato productsen_US
dc.subjectErosterolsen_US
dc.subjectChemical bondsen_US
dc.subjectContaminationen_US
dc.subjectCorrelation methodsen_US
dc.subjectFungien_US
dc.subjectPlant cell cultureen_US
dc.subjectResearchen_US
dc.subjectAgricultural productsen_US
dc.subjectergosterolen_US
dc.subjectarticleen_US
dc.subjectchemistryen_US
dc.subjectfood analysisen_US
dc.subjectfood controlen_US
dc.subjectfood handlingen_US
dc.subjectmethodologyen_US
dc.subjectmicrobiologyen_US
dc.subjecttomatoen_US
dc.subjectFood Analysisen_US
dc.subjectFood Handlingen_US
dc.subjectFood Microbiologyen_US
dc.subjectLycopersicon esculentumen_US
dc.titleA new quality parameter in tomato and tomato products: Ergosterolen_US
dc.typeArticleen_US
dc.identifier.volume44en_US
dc.identifier.issue5en_US
dc.identifier.startpage349
dc.identifier.startpage349en_US
dc.identifier.endpage351en_US
dc.authorid0000-0002-6608-3887-
dc.identifier.doi10.1080/10408690490489233-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.pmid15540647en_US
dc.identifier.scopus2-s2.0-5444248607en_US
dc.identifier.wosWOS:000224252200003en_US
dc.identifier.scopusqualityQ1-
dc.ownerPamukkale_University-
item.languageiso639-1en-
item.openairetypeArticle-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept10.05. Food Engineering-
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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