Effects of Ultrasound Combined with Calcium Impregnation on Lycopene and Quality Properties of Cherry Tomatoes During Storage(超声协同钙浸渍对樱桃番茄贮藏过程中番茄红素和品质特性的影响) [PDF]
Shipin kexue jishu xuebao, 2021 Effects of ultrasound combined with calcium impregnation on physico-chemical properties and lycopene of cherry tomatoes during storage were studied,and the mechanisms were further elucidated.
ZHANG Lifen(张丽芬) +5 more
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Zhongshan Daxue xuebao. Yixue kexue ban, 2011 【目的】 探讨番茄红素对脂多糖(LPS)所诱导的RAW264.7巨噬细胞炎症因子生成的影响及其作用的分子机制【方法】 分别用1510 μmol/L 的番茄红素孵育细胞1 h,再用1 μg/mL LPS 处理细胞不同时间,分别用Griess法和ELISA法检测RAW264.7巨噬细胞培养基中NO及IL-6的含量,用Western-blot检测核因子-κB(NF-κB) p65磷酸化和非磷酸化I-κBα丝裂原活化蛋白激酶(MAPKs)的蛋白表达量【结果】 番茄红素能有效地降低炎性因子NO和IL-6分泌 ...
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Effect of Photon Quantum Irradiation on Quality and Microstructure of Postharvest Tomato(光量子辐照对番茄采后品质及微观结构的影响) [PDF]
Shipin kexue jishu xuebao, 2020 As a new type of applied science and technology, photon quantum irradiation has attracted more and more attention in the field of preservation. To explore the role of photon quantum irradiation in the preservation of tomato, the effects of photon quantum
LI Zhenjing(李贞景) +8 more
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Quality and Safety Control of Whole Industry Chain of Tomato Products(番茄全产业链产品质量安全控制) [PDF]
Shipin kexue jishu xuebao, 2015 Tomatoes are known as fruits and vegetables. A growing number of tomato products have been developed in recent years and the innate value of tomato has been greatly increased after the deep processing. Therefore, the quality of tomato products has gained
MA Tingjun(马挺军)
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Effect of Storage Time on Qualities of High Pressure Treated Fresh Tomato Juice(贮藏时间对超高压处理鲜榨番茄汁品质的影响) [PDF]
Shipin kexue jishu xuebao, 2019 The qualities and aroma of fresh tomato juice treated by a high pressure treatment (25℃ and 400MPa for 30min) and a thermal treatment (100℃ for 5min) were compared after 3 months storage. The total number of colonies, mold and yeast of fresh tomato juice
MA Yue(马越) +5 more
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番茄红素微乳液的制备及表征Preparation and characterization of lycopene microemulsion
Zhongguo youzhi, 2023 为提高番茄红素的稳定性和水溶性，采用低能乳化法制备番茄红素微乳液，利用伪三元相图优化番茄红素微乳液配方。探讨油相、乳化剂、助乳化剂、乳化剂与助乳化剂质量比(Km值)对微乳液形成的影响，通过计算并比较伪三元相图微乳液区域面积确定各因素的最佳值，并对微乳液的类型、形态、粒径、多分散指数（PDI)和Zeta电位进行测定。结果表明，番茄红素微乳液最佳配方为油相为亚麻籽油、乳化剂为吐温80、助乳化剂为无水乙醇、Km值为2∶ 1，采用最佳配方得到的番茄红素微乳液为O/W型，微乳液液滴呈规则球形，粒径为（167.70±
李淑珍1,2，白羽嘉1,2，李晓红3，冯作山1,2 LI Shuzhen1，2， BAI Yujia1，2， LI Xiaohong3， FENG Zuoshan1，2
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Zhongguo youzhi, 2022 微生物发酵法生产番茄红素是直接提取和化学合成的有效替代策略。以油酸为外源脂肪酸，探究其对粗糙脉孢菌发酵产番茄红素的影响，通过响应面法优化确定最佳培养条件，并进一步探究油酸对番茄红素合成相关酶的影响。结果表明：在含油酸的培养基中，粗糙脉孢菌的番茄红素产量显著增加；在油酸质量浓度0.90 g/L、振荡速率100 r/min、振荡培养温度34 ℃、静置培养温度30 ℃条件下，番茄红素产量达到4.21 mg/L，是空白对照组的2.77倍。培养基中油酸的添加不仅促进了粗糙脉孢菌生物量的积累 ...
王瑞琪，陈钢，熊文能，朱宏林，简素平WANG Ruiqi, CHEN Gang, XIONG Wenneng, ZHU Honglin, JIAN Suping
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Development and Evolution of Tomato Ketchup Manufacture Industry in China(我国番茄酱加工业的发展与演进) [PDF]
Shipin kexue jishu xuebao, 2013 The duopoly structure and development of two tomato ketchup firms with high tomato ketchup production in the world, “Zhongliang Tunhe“ company and “Xin Zhongji“ company was analyzed in this paper. The feature, competitive behavior, and performance of
ZHOU Qing-jie(周清杰) +2 more
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Effects of Short-Wave Ultraviolet Treatment on Postharvest Quality and Flavor Substances of Fresh Tomatoes(短波紫外线处理对鲜食番茄采后品质及风味物质的影响) [PDF]
Shipin kexue jishu xuebaoAiming at the problems of quality deterioration and flavor loss of fresh tomatoes after harvest, the effects of 4kJ/m2 short-wave ultraviolet (UV-C) treatment on storage quality of fresh tomatoes was studied by using “original No.
TAO Jiejie(陶杰杰) +8 more
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