Food Science Research Summaries. Volume 3


Lucille Monaco Cacioppo (Editor)

Series: Food Science and Technology
BISAC: TEC012000

This book compiles research summaries from a number of different focuses in the important field of food science. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Technological Evaluation of Pan Bread Produced with the Addition of Commercial Resistant Starch or Unripe Banana Flour (pp. 1-2)
Caroline Joy Steel, Camila Batista da Silva, Rita de Cássia Salvucci Celeste Ormenese, Maria Teresa Pedrosa Silva Clerici, Miluska Castilho Cáceres and Yoon Kil Chang

Chapter 2- Importance of French-type Bread in Brazilian Diet (pp. 3-4)
Maria Teresa Pedrosa Silva Clerici, Elizabeth Harumi Nabeshima, Jorge Minoru Hashimoto, Luciano Bruno de Carvalho-Silva and Yoon Kil Chang

Chapter 3 – Effect of Adding Ascorbic Acid on the Quality of Sliced Loaf with Partial Substitution of Amaranth Flour (Amaranthus Caudatus) and Wheat Bran (Triticum Aestivum) (pp. 4-6)
Luz Maria Paucar-Menacho, Nilthon Santa María-Podestá and Nathaly Aguedita Cerna-Lucio

Chapter 4 – Maize Bread: Healthy and Safe (pp. 7-8)
Malvar Rosa Ana, Butrón Ana and Revilla Pedro

Chapter 5 – Nutritional Quality of Proteins in Breads (pp. 9-10)
Luciano Bruno de Carvalho-Silva and Maria Teresa Pedrosa Silva Clerici

Chapter 6 – Fiber-Enriched Bread as an Aid in the Nutritional Management of Dislipemic Patients (pp. 11-12)
Ismael Darío Bianco, Dante Miguel Beltramo and Gustavo Tomás Diaz

Chapter 7 – Effect of Different Pineapple Juice (Ananas comosus l.) Preparations on the Microstructure, Staling and Textural Properties of Wheat Bread (pp. 13-14)
Ola Lasekan, Chinma Chiemela, Beatrice Ossai and Noranizan Mohd Adzahan

Chapter 8 – Nutritional and Technological Characteristics of Gluten-Free and Low Glycemic Index Baking Products (pp. 15-16)
A. M. Calderón de la Barca, M. I. Ortega-Vélez and F. Cabrera-Chávez

Chapter 9 – Experimental Design for the Evaluation of Bread Protein Quality (pp. 17-18)
Luciano Bruno de Carvalho-Silva and Maria Teresa Pedrosa Silva Clerici

Chapter 10 – Packaging and Required Protection for the Preservation of Bread Functional Compounds (pp. 19-20)
Eduardo Henrique Miranda Walter

Chapter 11 – Gastrointestinal Health Promotion via Bread Consumption: Elucidation of Preventive Effects in the Etiology of Pathological Events along the Intestine (pp. 21-22)
Beate Hiller, Wiebke Schlörmann, Jürgen Hollmann, Michael Glei and Meinolf Lindhauer

Chapter 12 – What Is Coffee? (pp. 23-24)
Bernard A. Goodman

Chapter 13 – Antioxidant and Free Radical Processes in Coffee (pp. 25-26)
Bernard A. Goodman

Chapter 14 – Properties and Analysis of Caffeine and Chlorogenic Acids in Coffee Beans (pp. 27-28)
Abebe Belay

Chapter 15 – Occurrence and Identification of Chlorogenic Acids in Green
and Roasted Coffee Beans (pp. 29-30)
Nikolai Kuhnert and Rakesh Jaiswal

Chapter 16 – Coffee Roasting: Accurate Control for Increased Bioactivity (pp. 31-32)
Susana Casal

Chapter 17 – Characterization of Organic Coffee Using Photothermal Techniques (pp. 33-34)
F. Gordillo-Delgado and E. Marín

Chapter 18 – Coffee Consumption and the Health of the Gastrointestinal and Endocrine Systems (pp. 35-36)
Bernard A. Goodman

Chapter 19 – Effects of Coffee on Inflammatory Processes (pp. 37-38)
Bernard A. Goodman

Chapter 20 – Epidemiological Evidence for the Association of Coffee Consumption with Cancer (pp. 39-40)
Bernard A. Goodman

Chapter 21 – Coffee Consumption and Oxidative DNA Damage (pp. 41-42)
Takeshi Hirano,, Haruki Morii and Kazuyoshi Tamae

Chapter 22 – Coffee, Caffeine and the Cardiovascular System (pp. 43-44)
Bernard A. Goodman

Chapter 23 – Coffee Consumption and Type 2 Diabetes Mellitus (pp. 45-46)
Juliane Costa Silva Zemdegs, Cristiane de Oliveira, Anita Sachs and João Felipe Mota

Chapter 24 – Neurological Effects of Coffee Consumption (pp. 47-48)
Bernard A. Goodman

Chapter 25 – Effects of Coffee Consumption during Pregnancy and in Young Children (pp. 49-50)
Bernard A. Goodman

Chapter 26 – Effects of Caffeine Consumption on Exercise (pp. 51-52)
Bernard A. Goodman

Chapter 27 – Other Health-Related Aspects of Coffee Consumption (pp. 53-54)
Bernard A. Goodman

Chapter 28 – Effect of Ionizing Radiation on Polymeric Food Packaging Materials (pp. 55-56)
A. Badeka and M. G. Kontominas

Chapter 29 – Packaging Optimization for Minimally Processed Fruit and Vegetables (pp. 57-58)
Amalia Conte, Marcella Mastromatteo and Matteo Alessandro Del Nobile

Chapter 30 – Characterization of PLA, PCL and Sodium Caseinate Active Bio-Films for Food Packaging Applications (pp. 59-60)
M. Ramos, M. P. Arrieta, A. Beltran and M. C. Garrigós

Chapter 31 – Metal-Based Micro and Nano-Composites as Antimicrobials in Food Packaging (pp. 61-62)
Avelina Fernandez, Elsa Lloret, Amparo Llorens and Pierre Picouet

Chapter 32 – Alternative Technique for the Quantitative Determination of Antimicrobial Activity of Antimicrobial Packaging Film Containing Lipophilic Materials (pp. 63-64)
Panuwat Suppakul

Chapter 33 – Antimicrobial Packaging: Lab Developments and Possible Commercialization (pp. 65-66)
Kay Cooksey, Angela Richard and Sunil Mangalassary

Chapter 34 – Evaluation of Safety of Recycled Paper and Board Food Contact Materials (pp. 67-68)
Panagiotis G. Demertzis

Chapter 35 – Faking Authenticity? (pp. 69-70)
Maria Kniazeva

Chapter 36 – The Multisensory Packaging of Beverages (pp. 71-72)
Charles Spence and Betina Piqueras-Fiszman

Chapter 37 – Water Soluble Components in Green Teas and Their Effects on Human Health (pp. 73-74)
Wenbiao Wu and Mingliang Huang

Chapter 38 – Green Tea: Varieties, Production and Health Benefits (pp. 75-76)
Nesreen Ali, Eman Roshdy, Mohamed Sabry and Ayman Al-Hendy

Chapter 39 – Green Tea and Pancreatic Cancer Chemoprevention (pp. 77-78)
Quan V. Vuong, Christopher J. Scarlett and Paul D. Roach

Chapter 40 – Effects of Green Tea on Cognitive Function and Mental Status: Emerging Evidence (pp. 79-80)
Wenbin Liang and Andy H. Lee

Chapter 41 – Effects of Anti-Oxidative Stress of Green Tea Catechins on Cardiovascular Diseases (pp. 81-82)
Jun-ichi Suzuki, Mitsuaki Isobe, Yasunobu Hirata and Ryozo Nagai

Chapter 42 – Antidiabetic Properties of Green Tea Catechins (pp. 83-84)
Yannis V. Simos, Evangelia Tselikou, Katerina Touloupi, Ioannis Verginadis, Ilias Karagounis, Anastasia Velalopoulou and Angelos Evangelou

Chapter 43 – Polyphenol Tea: Protein Protection, Cancer Prevention and Nanotechnology (pp. 85-86)
Kouass Sahbani Saloua, Kouass Salah, Aloui Amine, Abbas Chiraz, El May Alya and Landoulsi Ahmed

Chapter 44 – Green Tea and Skin Benefits (pp. 87-88)
Neti Waranuch and Wudtichai Wisuitiprot

Chapter 45 – Non-covalent Interactions of Green Tea Polyphenol: Source of Novel Colloidal Structures (pp. 89-90)
Ashok R. Patel and Krassimir P. Velikov

Chapter 46 – Chinese Green Tea: Production, Varietal Resources and Adaptability (pp. 91-92)
La Li and Chun Xiao

Chapter 47 – Phytochemicals as Potential Pharmacophores to Target Diabetes (pp. 93-94)
Mahomoodally Mohamad Fawzi

Chapter 48 – Phytochemicals and their Potential Effects on Inflammatory Bowel Disease (pp. 95-96)
Susana Gorzalczany

Chapter 49 – Bioactive Compounds in Whole Grain Cereals (pp. 97-98)
Maria Teresa Pedrosa Silva Clerici and Elizabeth Harumi Nabeshima

Chapter 50 – Antioxidant and Antimicrobial Activities of Berries Extracts of Five Juniperus Species under Juniperus Section from Turkey (pp. 99-100)
Maria Fernanda Taviano, Andreana Marino, Ada Trovato, Rita De Pasquale and Natalizia Miceli

Chapter 51 – Phenolic Compounds, Health Effects and Antioxidant Properties of Berries (pp. 101-102)
Aleksandra Konić-Ristić, Katarina Šavikin, Gordana Zdunić, Dejan Gođevac, Teodora Janković and Nebojša Menković

Chapter 52 – Overview of the Chemical, Natural Occurrence and Antioxidant Activity of Terpenes (pp. 103-104)
E. González-Burgos and M. P. Gómez-Serranillos

Chapter 53 – Supercritical Extraction of Phloroglucinols from St. John’s Wort (Hypericum Perforatum L.) – Process Optimization, Mathematical Modeling and Antimicrobial Activity (pp. 105-106
Sandra B. Glisic and Aleksandar M. Orlovic

Chapter 54 – Natural Antioxidants in Food (pp. 107-108)
Gui-Fang Deng, Xiang-Rong Xu, Sha Li, Fang Li, Shan Wu and Hua-Bin Li

Chapter 55 – Regulation of Inflammation by Dietary Phytochemicals: Current Perspectives (pp. 109-110)
Marta González Castejón and Arantxa Rodriguez Casado

Chapter 56 – Antioxidative Phytochemicals and Skin Care (pp. 111-112)
Frédéric Bonté and Gallic Beauchef

Chapter 57 – Research Progress on Medicinal Plants of Urtica Linn. Genus (pp. 113-114)
Zhang Yanxiu, Wang Ying, Ju Zhihe and Guan Feng

Chapter 58 – Research and Development on Chemical Constituents and Pharmacology of Acanthopanax Genus (pp. 115-116)
Gaofeng Liu, Chao Zeng and Zhiping Lin

Chapter 59 – Simultaneous Determination of Five Triterpenoid Saponins in the Root of Caulophyllum Robustum Maxim by HPLC-ELSD (pp. 117-118)
Guo-Yu Li, Yong-Gang Xia, Jun Liang, Yan-Hai Zhang and Hai-Xue Kuang

Chapter 60 – Chemical Study and Medical Application of Saponins from the Genus Aralia (pp. 119-120)
Hai-Xue Kuang, Yong-Gang Xia and Guang-Rui Mu

Chapter 61 – Chemical Constituents and Bioactivities of Plants of the Genus Hydrangea (pp. 121-122)
Yang Chunjuan* and Xiao Yang

Chapter 62 – Phytochemicals in Cancer Research: A Review of Their Biological Activities and Anticancer Potentials in Preclinical and Clinical Studies (pp. 123-124)
Daniel L. Pouliquen and Marc Grégoire

Chapter 63 – Mammary Glands, Aquaporins and Milk Production (pp. 125-126)
Ali Mobasheri

Chapter 64 – Science and Pseudo-Science of Milk Implications for Human Health (pp. 127-128)
A. Nikkhah

Chapter 65 – Ruminant Milk and Human Wellbeing: A Multi-Species Review of the Natural Relations (pp. 129-130)
A. Nikkhah

Chapter 66 – Colostral and Lactogenic Maternal Immunity: Humoral and Cellular Factors of Induction and Transmission to the Neonate (pp. 131-132)
H. Salmon

Chapter 67 – The Importance of Milk Fatty Acids in Human Nutrition (pp. 133-134)
Rey Gutiérrez Tolentino, Salvador Vega y León, Claudia Radilla Vázquez, María Radilla Vázquez, Samuel Coronel Nuñez and Marta Coronado Herrera

Chapter 68 – Investigations on the Geographical Origin of Cow Milk and Comparison of the Lipid Composition of Cow and Buffalo Milk by Means of Traditional and Innovative Physico-Chemical Analyses (pp. 135-136)
A. Sacco, D. Sacco, G. Casiello, V. Mazzilli, A. Ventrella and F. Longobardi

Chapter 69 – Alternative Approaches for the Prevention of Bovine Mastitis. Probiotics, Bioactive Compounds and Vaccines (pp. 137-138)
María Elena Fátima Nader-Macías, Cristina Bogni, Fernando Juan Manuel Sesma, María Carolina Espeche, Matías Pellegrino, Lucila Saavedra and Ignacio Frola

Chapter 70 – Milk Production of Holsteins under Mediterranean Conditions: Case of the Tunisian Population (pp. 139-140)
A. Ben Gara, B. Jemmali, H. Hammami, H. Rouissi, M. Bouallegue and B. Rekik

Chapter 71 – Fresh Ewe Milk Production and Cereal Nutrition: A Peripartal Interactive Model of Grain Choice and Level (pp. 141-142)
A. Nikkhah and M. Karam-Babaei

Chapter 72 – Fatty Acid Composition of Milk Lipids in Response to Dietary Fish and Safflower Oils (pp. 143-144)
K. L. Jacobsen, S. Harris, E. J. DePeters and S. J. Taylor

Chapter 73 – Genetic Factors and Dairy-Technological Valorisation of Milk (pp. 145-146)
Andrea Summer, Massimo Malacarne, Paolo Formaggioni, Piero Franceschi and Primo Mariani

Chapter 74 – Animal Welfare in Dairy Operations: A Postmodern View (pp. 147-148)
Zenobia C. Y. Chan and Wing-Fu Lai

Chapter 75 – Soy: Nutrition, Consumption and Heart Health (pp. 149-150)
Janice I. Harland, Elaine S. Krul, Ratna Mukherjea and Kevin Maki

Chapter 76 – Soy Isoflavones in Bone Health and Function (pp. 151-152)
Alessandra Bitto, Bruce P. Burnett and Francesco Squadrito

Chapter 77 – Soy‟s Potential Role in Weight Management (pp. 153-154)
Mark B. Cope, Ratna Mukherjea, Elaine Krul and David B. Allison

Chapter 78 – Antihypertensive Activity of Soy and Soy-Derived Compounds (pp. 155-156)
Kathleen M. Eyster, Nikolai P. Breitkopf and Douglas S. Martin

Chapter 79 – Mechanisms of Anti-Atherosclerotic Activity of Soy and Soy-Derived Compounds (pp. 157-158)
Shanmugam Nagarajan

Chapter 80 – Evaluation of Efficacy of Soy Isoflavones in Reducing the Menopausal Symptoms (pp. 159-160)
Márcia Constantino Colli, Cinthia Gandolfi Boer, Andréa Assunção Soares, Niladê Neves Rosinski Rocha, Adelar Bracht and Rosane Marina Peralta

Chapter 81 – Soy-Derived Compounds and Immune Response (pp. 161-162)
Tohru Sakai, Emi Shuto and Rie Tsutsumi

Chapter 82 – The Role of Non-isoflavone Phytochemicals in Soy-derived Health Benefits (pp. 163-164)
Xianli Wu, Jie Kang and Keshari M. Thakali

Chapter 83- Effect of Dietary Fermented Soybean on Physical Endurance in Mice (pp. 165-166)
Nakamichi Watanabe and Satomi Sakuda

Chapter 84 – Soy Consumption and Self-Reported Health (pp. 167-168)
Eef Hogervorst, Sumoryono, Ninu, Dwi Astuti, Sigit Prastowo, Amina Yesufu, Linda Kusdhany, Henry Setyawan, Dewi Praidini, Fidiansyah Murshid, Raden Ira Ismail, Philip Kreager, Xi Xin, Jen Stock, Angela Clifford, Stephan Bandelow, Sabarinah and Tri Budi Rahardjo

Chapter 85 – Soy Isoflavones: Bioorganic and Medicinal Chemistry of a Potent Compound Class (pp. 169-170)
Sebastian Seibt

Chapter 86 – Soy Plant Tissue Culture as an Alternative for Isoflavonoid Production (pp. 171-172)
A. Gueven and Z. Hicsasmaz

Chapter 87 – Removal of Antinutritional Factors in Soy-Based Foods Using Lactic Acid Bacteria (pp. 173-174)
Jean Guy LeBlanc, Marisa Garro, Graciela Rollan and Graciela Savoy de Giori

Chapter 88 – Soy Ingredient Addition to Nutritionally Fortified Baked Goods (pp. 175-176)
P. Roccia, P. D. Ribotta, G. T. Pérez and A. E. León

Chapter 89 – Increasing the Bioavailability of Soy Isoflavones Using Lactic Acid Bacteria (pp. 177-178)
Graciela Savoy de Giori, Jose Marazza, Jean Guy LeBlanc and Marisa Garro

Chapter 90 – Combustion of Biodiesel Fuel Made from Soybean Oil (pp. 179-180)
Charles K. Westbrook

Chapter 91 – Soy Isoflavone Genistein in Cancer Chemoprevention: Role of Endogenous Copper and Involvement of Reactive Oxygen Species (pp. 181-182)
Haseeb Zubair, Mohammad F. Ullah, Husain Y. Khan, Fazlul H. Sarkar, Aamir Ahmad, and Sheikh M. Hadi

Chapter 92 – Chemopreventive Role of Soybean Peptides against Cancer (pp. 183-184)
Chia-Chien Hsieh, Blanca Hernández-Ledesma and Ben O. de Lumen

Chapter 93 – Impact of Soyfood Intake on Breast and Endometrial Cancer Risk and Thyroid Function: Evaluating Safety Concerns (pp. 185-186)
Mark Messina

Chapter 94 – A Prospective Look at Genistein Use in Cancer Prevention and Treatment (pp. 187-188)
Amanda C. Sehmer, Aamir Ahmad, Yiwei Li, Bin Bao and Fazlul H. Sarkar

Chapter 95 – Metal and Polycyclic Aromatic Hydrocarbon Content of Products in Sugar Production (pp. 189-190)
Zita Šereš, Biljana Škrbić, Dragana Šoronja Simović, Biljana Pajin, Ljubica Dokić and Djordje Tadić

Chapter 96 – Bioprotective Effects of Sucrose and Trehalose on Proteins (pp. 191-192)
Salvatore Magazù, Federica Migliardo, Antonio Benedetto, Emanuele Calabrò, Roberto La Torre and Maria Teresa Caccamo

Chapter 97 – Influence of Sucrose on Surrounding Water by Extended Frequency Range Depolarized Light Scattering (pp. 193-194)
L. Lupi, L. Comez, M. Paolantoni, P. Sassi, A. Morresi and D. Fioretto

Chapter 98 – Improvement of Color and Functional Stability of Strawberry Jam by Impregnation with Sucrose (pp. 195-196)
Yoshiyuki Watanabe

Chapter 99 – The Effects of Sucrose on Neuronal Activity (pp. 197-198)
Elena Timofeeva and Arojit Mitra

Chapter 100 – Effect of the Addition of Sucrose in Rheological Properties (pp. 199-200)
Priscila Anadão

Chapter 101 – Reactions of Sucrose in the Presence of Solid Catalysts (pp. 201-202)
D. S. Pito and J. E. Castanheiro

Chapter 102 – Cytotoxic Potential of Sucrose Octaacetate from the Ethanol Extract of the Seeds of Annona Cornifolia A. St.-Hil. (Annonaceae) (pp. 203-204)
Luciana A. R. S. Lima, Tânia M. A. Alves, Carlos L. Zani, Lúcia P. S. Pimenta and Maria Amélia D. Boaventura

Chapter 103 – Myths and Facts on Cytosolic Sucrose Hydrolysis (pp. 205-206)
Walter A. Vargas, Mariana L. Martin and Graciela L. Salerno

Chapter 104 – Tea Polyphenols: Health, Bioavailability and Novel Use (pp. 207-208)
Kouass Sahbani Saloua, Kouass Salah and Landoulsi Ahmed

Chapter 105 – Green Tea and its Impact on Human Health: Myth or Scientific Truth? (pp. 209-210)
Branca M. Silva

Chapter 106 – Potential Health Benefits of Green Tea: Role of Epigallocatechin-3-Gallate in Prevention of Inflammatory Pathologies (pp. 211-212)
Esther Melgarejo, Miguel Ángel Medina, Francisca Sánchez-Jiménez and José Luis Urdiales

Chapter 107 – Effects of Green Tea Catechin Consumption on Cardiovascular Diseases (pp. 213-214)
Jun-ichi Suzuki, Mitsuaki Isobe, Ryuichi Morishita and Ryozo Nagai

Chapter 108 – Anti-diabetic Activity of Black, Green and Oolong Tea (pp. 215-216)
Hardik Gandhi and Aman Upaganlawar

Chapter 109 – Mechanisms Underlying Ischemic Stroke Prevention by Tea (Camellia Sinensis) (pp. 217-218)
Yuri N. Clement

Chapter 110 – Green Tea Polyphenolic Compounds and Cardiovascular Disorders (pp. 219-220)
Aman Upaganlawar and Hardik Gandhi

Chapter 111 – Tea and Healthy Skin (pp. 221-222)
Neti Waranuch and Wudtichai Wisuitiprot

Chapter 112 – Epigallocatechin-3-gallate (EGCG), a Constituent of Green Tea, and its Antifibrotic Effect (pp. 223-224)
O. A. Branford, A. O. Grobbelaar and K. J. Rolfe

Chapter 113 – Translational Research of the Green Tea Catechin, Epigallocatechin Gallate, as an HIV-1 Therapy (pp. 225-226)
Christina L. Nance and William T. Shearer

Chapter 114 – Passionflower Tea Consumption and Sleep Health (pp. 227-228)
Alice Ngan and Russell Conduit

Chapter 115 – Green Tea Consumption and Male Urinary Incontinence: A Community-based Study in Japan (pp. 229-230)
Andy H. Lee

Chapter 116 – Greenhouse Tomato Yield and Solar Radiation (pp. 231-232)
Tadahisa Higashide

Chapter 117 – Translocation and Distribution of Photosynthates in Tomato Plants (pp. 233-234)
Takashi Nishizawa and Yoshihiro Shishido

Chapter 118 – Sensing, Control and Instrumentation during Tomato Growth (pp. 235-236)
Federico Hahn

Chapter 119 – Libraries of Tomato Mutants Induced by Heavy-Ion Beam Irradiation: New Effective Method for Analyzing Functional Genomics (pp. 237-238)
Shunsuke Imanishi, Arisa Noguchi and Ichiro Honda

Chapter 120 – Application of Molecular Methods for Tomato Breeding: The Solanum/Clavibacter Pathosystem (pp. 239-240)
José Pablo Lara-Ávila, June Simpson and Ángel Gabriel Alpuche-Solís

Chapter 121 – Biocontrol of Fungal Diseases of Tomato: Contribution of Pseudomonas sp. PCI2 (pp. 241-242)
Nicolás A. Pastor, Susana B. Rosas, Javier A. Andrés, Marina C. Niederhauser and Marisa Rovera

Chapter 122 – Begomovirus Disease: The Most Devastating Disease of Cultivated Tomato (pp. 243-244)
Walter N. Leke, Abwe N. M. Dione, Sali A. Ndindeng and Noé Woin

Chapter 123 – Tomato Antioxidant Content as Influenced by Conventional and Organic Production Methods and Post Harvest Management (pp. 245-246)
Ruplal Choudhary and S. Alan Walters

Chapter 124 – Sustainable Integrated Disease and Pest Management in Commercial Tomato Production in Open Fields (pp. 247-248)
Bombiti Nzanza, Kgabo Pofu and Phatu Mashela

Chapter 125 – Trends in Foreign Trade Competitiveness for Fresh Tomato (pp. 249-250)
Jaime de Pablo, Miguel Giancintiv and Juan Uribe

Chapter 126 – The Chemical Composition and Nutritional Value of Tomatoes (pp. 25-252)
M. Hernández Suárez, E. M. Rodríguez Rodríguez and C. Díaz Romero

Chapter 127 – Factors Affecting the Antioxidant Content of Fresh Tomatoes and their Processed Products (pp. 253-254)
Norma Francenia Santos-Sánchez, Rogelio Valadez-Blanco and Raúl Salas-Coronado

Chapter 128 – Lycopene in Tomato Fruits and its Content Variation during the Ripening Process after Harvest (pp. 255-256)
Francelina Costa, Maria de Lurdes Baeta, David Saraiva, Maria da Conceição Castilho, Manuel Teixeira Verissimo and Fernando Ramos

Chapter 129 – Health Properties of Tomato Antioxidants (pp. 257-258)
Giulia Graziani, Antonello Santini and Alberto Ritieni

Chapter 130 – The Protective Effect of Tomato Juice on the Respiratory System (pp. 259-260)
G. S. Maritz and M. Mutemwa

Chapter 131 – Trace Elements: Effect on Tomato Plant and on Human Health After Consumption of Tomato Fruit and Tomato Fruit Food Products (pp. 261-262)
Charalampos Proestos, Ioannis N. Pasias, Vassiliki Papageorgiou, Konstantinos Barmperis and Nikolaos S. Thomaidis

Chapter 132 – Nutraceuticals Recovery from Tomato Processing Waste and by-Products: Lycopene (pp. 263-264)
Antonello Santini, Giulia Graziani and Alberto Ritieni

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