This study aimed to analyze the performance of Egyptian exports tomatoes and their products during period from 2017 2019. The Constant Market Share (CMS) method was employed sources growth or decline in period. Likewise, competitive price advantage Egypt some export markets for calculated. most important results concluded that: achieved gains at level all tomato under effect has largest contrib...

Tomatoes are the most consumed vegetables worldwide and a valuable source of several antioxidants. The consumption tomato products from appropriate cultivars after suitable processing methods may significantly improve human diet. purpose this study was investigating variations in contents main antioxidants present fruits, new Cuban breeds yellow varieties, as well their changes during to puree ...

Tomato contributes to a healthy and well balanced diet. They are rich in minerals, vitamins, essential amino acids, sugars and dietary fiber [1] tomato has an appreciable protein as well as vitamins A, C and D content [2]. Tomato fruits are consumed fresh in salads or cooked in sauces, soup and meat or fish dishes. They can be processed into purees, juice and ketchup. Canned and dried tomatoes ...

Thixotropic materials are complex fluids that display time-dependent viscosity and/or yield-stress response upon the application of a fixed deformation, while recovering their original structured-state when deformation is discontinued. effects presents in many different systems and applications, ranging from food products, such as ketchup, to metals, molten aluminum. In this work we present fir...

Objectives: Aim of the study to investigate effects nutritional status and demographic characteristic on hopelessness university students. Study Design: A cross-sectional with random sampling students who age between 17-25 years, at XXXXXXXX University. questionnaire form investigating characteristics habits was applied Food frequency also Beck Hopelessness Scale used. Total scores range from 0...

Carotenoids are the main tomato components, especially lycopene. Lycopene is more bioavailable in tomato processed products than in raw tomatos, since formation of lycopene cis-isomers during food processing and storage may increase its biological activity. In the current study, we evaluated the influence of lycopene extracts (5 mg / mL) from different tomato-based food products (paste, sauce, ...