TISSUE-MOULD CHARACTERISTICS OF TOMATO AND MOULD COUNT AND REDUCTION POSSIBILITIES OF MOULD IN TOMATO PRODUCTS
Mould amount is one of the most important quality factors for tomato and tomato products. Determination of the amount of mould in tomato and tomato products carry out by the method of HMC (Howard mould count). It is important to determine the amount of mould of the final product by the way of hygien...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Pamukkale University
2001-02-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089869 |
| _version_ | 1828015772335603712 |
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| author | Çetin KADAKAL Nevzat ARTIK Sebahattin NAS |
| author_facet | Çetin KADAKAL Nevzat ARTIK Sebahattin NAS |
| author_sort | Çetin KADAKAL |
| collection | DOAJ |
| description | Mould amount is one of the most important quality factors for tomato and tomato products. Determination of the amount of mould in tomato and tomato products carry out by the method of HMC (Howard mould count). It is important to determine the amount of mould of the final product by the way of hygienic production. Maximum level of mould amount range between 40-60 % (positive area) depending on the standards of different countries. In recent years, the level of ergosterol started to use a quality factor instead of mould amount in tomato products. |
| first_indexed | 2024-04-10T10:24:32Z |
| format | Article |
| id | doaj.art-aeadd45a599a46b0becda6fa21933974 |
| institution | Directory Open Access Journal |
| issn | 1300-7009 2147-5881 |
| language | English |
| last_indexed | 2024-04-10T10:24:32Z |
| publishDate | 2001-02-01 |
| publisher | Pamukkale University |
| record_format | Article |
| series | Pamukkale University Journal of Engineering Sciences |
| spelling | doaj.art-aeadd45a599a46b0becda6fa219339742023-02-15T16:21:28ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58812001-02-01722512605000083937TISSUE-MOULD CHARACTERISTICS OF TOMATO AND MOULD COUNT AND REDUCTION POSSIBILITIES OF MOULD IN TOMATO PRODUCTSÇetin KADAKALNevzat ARTIKSebahattin NASMould amount is one of the most important quality factors for tomato and tomato products. Determination of the amount of mould in tomato and tomato products carry out by the method of HMC (Howard mould count). It is important to determine the amount of mould of the final product by the way of hygienic production. Maximum level of mould amount range between 40-60 % (positive area) depending on the standards of different countries. In recent years, the level of ergosterol started to use a quality factor instead of mould amount in tomato products.http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089869Domates, Küf, Ergosterol, HMC |
| spellingShingle | Çetin KADAKAL Nevzat ARTIK Sebahattin NAS TISSUE-MOULD CHARACTERISTICS OF TOMATO AND MOULD COUNT AND REDUCTION POSSIBILITIES OF MOULD IN TOMATO PRODUCTS Pamukkale University Journal of Engineering Sciences Domates, Küf, Ergosterol, HMC |
| title | TISSUE-MOULD CHARACTERISTICS OF TOMATO AND MOULD COUNT AND REDUCTION POSSIBILITIES OF MOULD IN TOMATO PRODUCTS |
| title_full | TISSUE-MOULD CHARACTERISTICS OF TOMATO AND MOULD COUNT AND REDUCTION POSSIBILITIES OF MOULD IN TOMATO PRODUCTS |
| title_fullStr | TISSUE-MOULD CHARACTERISTICS OF TOMATO AND MOULD COUNT AND REDUCTION POSSIBILITIES OF MOULD IN TOMATO PRODUCTS |
| title_full_unstemmed | TISSUE-MOULD CHARACTERISTICS OF TOMATO AND MOULD COUNT AND REDUCTION POSSIBILITIES OF MOULD IN TOMATO PRODUCTS |
| title_short | TISSUE-MOULD CHARACTERISTICS OF TOMATO AND MOULD COUNT AND REDUCTION POSSIBILITIES OF MOULD IN TOMATO PRODUCTS |
| title_sort | tissue mould characteristics of tomato and mould count and reduction possibilities of mould in tomato products |
| topic | Domates, Küf, Ergosterol, HMC |
| url | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089869 |
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