February 2024

Effect of conditions in the production of highly soluble powder from tomatoes using microbial enzyme preparation

This study develops functional food ingredients made from tomatoes. In particular, the cellulose contained in tomatoes was saccharified using microbial enzyme preparations, and the possibility of producing highly soluble tomato powder was investigated. First, the study investigated the conditions for saccharification of Avicel using enzyme preparations A, B and C. A result of saccharifying tomato powder under best...

Author(s): Ryuichi Hirata, Koji Kojima, Yuji Teramoto and Noriaki Saigusa

February 2024

Hyperhomocysteinemia in a population of type 2 diabetics in Senegal

The objective of this study is to estimate the prevalence of hyperhomocysteinemia in a population of type 2 diabetics and to study the relationship between serum homocysteine ??levels and sociodemographic, clinical and biological characteristics in this population. This is a cross-sectional study involving 100 type 2 diabetic patients. Each patient underwent a routine biological assessment and a total homocysteinemia...

Author(s): Niokhor Ndane Diouf, Maimouna Touré, Ousseynou Boye, Mame Ngoné Coly, Moustapha Djité, Najah Fatou Coly, IY Soumah, F Diédhiou, A Samba, Ibrahima Faye, Souleymane Thiam, Arame Ndiaye, Fatou Cissé, Fatou Diallo, Maguette Sylla-Niang , and Alassane Diatta

March 2024

Effect of shaking in the production of highly soluble powder from tomatoes using microbial enzyme preparation

In this study, functional food ingredients have been developed from tomatoes. Specifically, this paper investigates the possibility of producing tomato powder with high solubility by decomposing (saccharification) the cellulose contained in tomatoes using three different microbial enzyme preparations. Additionally, the paper examines the differences in the concentration of sugar produced with and without shaking during...

Author(s): Ryuichi HIRATA, Koji KOJIMA, Yuji TERAMOTO and Noriaki SAIGUSA