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...
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...
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...
Advertisement
Advertisement