Figures index

From

Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp

Shampa Sarkar, Debashis Kumar Dutta Roy, Alomoni, Md. Abu Bakkar Siddik, Kothika Das, Md. Jiaur Rahman

American Journal of Food and Nutrition. 2015, 3(4), 90-100 doi:10.12691/ajfn-3-4-1
  • Figure 1. Effects of chemical preservatives on the retention of lycopene of tomato pulp during storage periods at 25°C
  • Figure 2.Effects of chemical preservatives on the retention of lycopene of tomato pulp during storage periods at 4°C
  • Figure 3. Effects of chemical preservatives on the retention of lycopene of tomato pulp during storage periods at -10°C
  • Figure 4. Effects of chemical preservatives on the retention of beta-carotene of tomato pulp during storage periods at 25°C
  • Figure 5. Effects of chemical preservatives on the retention of beta-carotene of tomato pulp during storage periods at 4°C
  • Figure 6. Effects of chemical preservatives on the retention of beta-carotene of tomato pulp during storage periods at -10°C
  • Figure 7. Effects of chemical preservatives on the retention of ascorbic acid of tomato pulp during storage periods at 25°C
  • Figure 8. Effects of chemical preservatives on the retention of ascorbic acid of tomato pulp during storage periods at 4°C
  • Figure 9. Effects of chemical preservatives on the retention of ascorbic acid of tomato pulp during storage periods at -10°C
  • Figure 10. Effects of chemical preservatives on the retention of acidity of tomato pulp during storage periods at 25°C
  • Figure 11. Effects of chemical preservatives on the retention of acidity of tomato pulp during storage periods at 4°C
  • Figure 12. Effects of chemical preservatives on the retention of acidity of tomato pulp during storage periods at -10°C
  • Figure 13. Effects of chemical preservatives on the retention of TSS of tomato pulp during storage periods at 25°C
  • Figure 14. Effects of chemical preservatives on the retention of TSS of tomato pulp during storage periods at 4°C
  • Figure 15. Effects of chemical preservatives on the retention of TSS of tomato pulp during storage periods at -10°C