Food processing by-products are commonly used as feed ingredients for livestock. Wet tomato pulp is byproduct containing tomato seeds and skin residues and obtained during processing of tomatoes for paste, juice, ketchup etc. Tomato production in Turkey was around 10 million tons and approximately 3 million tons tomatoes were used for processing of tomatoes in 2010 [48]. During production of to...

In an investigation of the nutrition of various strains of Lactobacillus bulgaricusl an organism was obtained that would not grow on a complex medium containing casein hydrolysate, purines, pyrimidines, vitamins, a yeast extract, and clarified tomato juice. A wide diversity of natural products was tested for their ability to support the growth of L. bulgaricus 09, but only whey or related produ...

Tomato agar and soybean agar were found to be comparable to or in some cases better than the popular V8 vegetable juice agar in supporting linear growth of Phytophthora cactorum, Phytophthora capsici, Phytophthora parasitica, Pythium aphanidermatum, and Pythium splendens; sporangium production of P. capsici, P. palmivora, and Pythium splendens; and oospore formation of P. cactorum, P. parasitic...

Xylanase production from Bacillus pumilus VLK-1 in solid state fermentation was enhanced through optimization of the process using one variable approach. The enzyme production was highest (42324±786 IU/g) upon 96h of incubation at 37°C using wheat bran as a substrate moistened with mineral salt solution (pH 9.0) containing 0.1% folic acid, 0.2% riboflavin and 6.0% yeast extract in the ratio of ...

The aim of this study was to investigate the effect of different types of tomato processing on contents of lycopene, beta-carotene, and alpha-tocopherol. Samples of tomato sauce, tomato soup, baked tomato slices, and tomato juice were taken at different times of heating, respectively, after each step of production. HPLC was used to analyze contents of carotenoids and vitamin E. Due to the loss ...

BACKGROUND During harvest and transportation, processing tomatoes are exposed to elevated temperatures, compression and vibration in the harvester and truck, making them prone to bruising. The objective of this study was to determine how bruising and exposure to high temperatures affect pectin methylesterase (PME) activation and the textural quality of tomato juice. RESULTS Tomatoes were both...