Tables index

From

Optimization of Mechanical, Optical, Barrier and Bioactive Properties of Edible Films from Tomato Puree, Tomato Peels and Moringa Leaf Extract

Uchenna Emmanuel Umeohia, Abiodun Adekunle Olapade

American Journal of Food Science and Technology. 2024, 12(1), 19-41 doi:10.12691/ajfst-12-1-4
  • Table 1. Experimental design for levels of incorporations of tomato puree (TP), tomato peel fiber (TPF) and moringa leaf extract (MLE) to produce the edible films
  • Table 2. Mechanical properties of the tomato puree, tomato peel fiber and moringa leaf extract films
  • Table 3. Optical and barrier properties of tomato puree, tomato peel fiber and moringa leaf extract edible films
  • Table 4. Antimicrobial and antioxidant properties of tomato puree, tomato peel fiber and moringa leaf extract edible films
  • Table 5. ANOVA Table for significance of the regression model and fitness statistics for response variables
  • Table 6. Predicted and experimental values for the mechanical antimicrobial and antioxidant properties of the TP/TPF/MLE films
  • Table 1. Experimental design for levels of incorporations of tomato puree (TP), tomato peel fiber (TPF) and moringa leaf extract (MLE) to produce the edible films
  • Table 2. Mechanical properties of the tomato puree, tomato peel fiber and moringa leaf extract films
  • Table 3. Optical and barrier properties of tomato puree, tomato peel fiber and moringa leaf extract edible films
  • Table 4. Antimicrobial and antioxidant properties of tomato puree, tomato peel fiber and moringa leaf extract edible films
  • Table 5. ANOVA Table for significance of the regression model and fitness statistics for response variables
  • Table 6. Predicted and experimental values for the mechanical antimicrobial and antioxidant properties of the TP/TPF/MLE films