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Items where Subject is "600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato"

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Aasay, N. (2018) Investigation On Development And Quality Evaluation Of Processed Product From Matured Green Tomato) (Solanum Lycopersicum). [Student Project Report] (Submitted)

Abdul, Riyaz (2006) Response of Stage of Maturity to Ionizing Radiation in Relation to Shelf Life and Quality Of Tomatoes Under Ambient and Low Temperature Storage Conditions”. [Student Project Report]

Ajith Kumar, P. V. and Gangadhara, K. P. and Manilal, P. and Kunhi, A. A. M. (1999) Soil Inoculation with Pseudomonas Aeruginosa 3MT Eliminates the Inhibitory Effect of 3- Chloro- and 4-Chlorobenzoate on Tomato Seed Germination. Soil Biology and Biochemistry, 30 (8/9). pp. 1053-1059.

Anand, Prakash and Prabhudev, S. H. and Vijayalakshmi, M. R. and Maya, Prakash and Revathy, Baskaran (2016) Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. Journal of Food Science and Technology, 53 (8). pp. 3175-3185. ISSN 0022-1155

Aneesh, Mathew (2005) Effect Of Gamma Irradiation and Map On The Shelf Life and Quality Characteristics Of Tomato (Var. Madanapally) Under Optimum Low Temperature Storage Conditions. [Student Project Report]

Aneesh, Mathew and Kudachikar, V. B. and Ravi, R. (2008) Effect of gamma-irradiation on instrumental colour and textural characteristics of tomato stored under modified atmosphere packaging. Journal of Food Science and Technology, 45 (6). pp. 543-545.

Ankita, Sharma (2019) Processing of Tomato into Ready to Eat Tomato Curry Paste and Tomato Spice Paste. [Student Project Report] (Submitted)

Anwesha, Sarkar (2005) Utilization of Industrial By-Product for the Development of A Nutraceutical Protein Hydrolysate. Masters thesis, University of Mysore.

Anwesha, Sarkar and Purnima Kaul, Tiku (2014) Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup. Journal of Food Process Engineering, 37. pp. 299-307.

Arpana, Anand (2016) Processing and Preservation of Tomato crush and development of value added products. [Student Project Report] (Submitted)

Athmaselvi, K.A. and Sumitha, P. and Revathy, Baskaran (2013) Development of Aloe vera based edible coating for tomato. International Agrophysics, 27. pp. 369-375.


Beerh, O. P. and Bhatnagar, H. C. (1962) Studies on suitability of some varieties of tomatoes for canning. Indian Food Packer, 16 (6). pp. 11-13.

Beerh, O. P. and Rane, V. R. (1976) Physico-chemical characteristics and canning trials of some varieties of tomatoes grown in Central India. Journal of Food Science and Technology, 13 (3). pp. 151-155.

Beerh, O. P. and Siddappa, G. S. (1959) A rapid spectrophotometric method for the detection and estimation of adulterants in tomato ketchup. Food Technology, 13 (7). pp. 414-418.

Bharthi, S. (2017) Extension of the Shelf Life of Value Added Products from Tomato. [Student Project Report] (Submitted)

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Black neck in tomato ketchup. Bulletin of Central Food Technological Research Institute, 5. p. 285.

Bhowmik, S. R. and Pan, J. C. (1992) Shelf life of mature green tomatoes stored in controlled atmosphere and high humidity. Journal of Food Science, 57 (4). 948-953, 15 ref..


Cole, E. R. and Kapur, N. S. (1957) The stability of lycopene. I. Degradation by oxygen and II. Oxidation during heating of tomato pulps. Journal of the Science of Food and Agriculture, 8. pp. 360-368.


Darshan, Dorairaj and Bijesh, Puthusseri and Nandini, P. Shetty (2020) Suppression of N‑glycan processing enzymes by deoxynojirimycin in tomato (Solanum lycopersicum) fruit. 3 Biotech, 10 (218). pp. 1-12.

Divya, Choudhary (2019) Enhancement of Polyamine Content of Tomato Ketchup and Its Stability During Storage. [Student Project Report] (Submitted)


Geethanjali, P. (2018) Investigation On Development And Quality Evaluation Of Ready To Serve(Rts) Beverage From Matured Green Tomato (Solanum Lycopersicum). [Student Project Report] (Submitted)

Geethanjali, P. (2017) Αlpha-Tomatine -A Glycoalkaloid with Potential Health Benefits. Masters thesis, Central Food Technological Research Institute.

Gokul, Krishna and Dr., Muralidhara (2016) Aqueous extract of tomato seeds attenuates rotenone-induced oxidative stress and neurotoxicity in Drosophila melanogaster. Journal of the Science of Food and Agriculture, 96. pp. 1745-1755.


Hariprasad, P. and Venkateswaran, G. and Niranjana, S. R. (2014) Diversity of cultivable rhizobacteria across tomato growing regions of Karnataka. Biological Control, 72. pp. 9-16.

Hegde, V. L. and Mahesh, P. A. and Venkatesh, Y. P. (2018) Skin prick test analysis reveals cross-sensitization to tomato profilin and grass pollen in nasobronchialallergic patients with history of tomato food allergy. European Annals of Allergy and Clinical Immunology, 50 (1). pp. 10-18.


Jagadeesh, B. H. and Prabha, T. N. and Srinivasan, K. (2004) Activities of glycosidases during fruit development and ripening of tomato (Lycopersicum esculantum L.): implication in fruit ripening. Plant Science, 166. pp. 1451-1459.

Jaydeep, Gangal (2018) Expression of Polyamine Biosynthetic Pathway Genes in different Maturity Stages of Tomato. [Student Project Report] (Submitted)


Krishna, Gokul and Dr., Muralidhara (2014) Oral Supplements of Aqueous Extract of Tomato Seeds Alleviate Motor Abnormality, Oxidative Impairments and Neurotoxicity Induced by Rotenone in Mice: Relevance to Parkinson’s Disease. Neurochemical Research, 39:. pp. 1382-1394.

Krishnamurthy, G. V. and Jain, N. L. and Girdhari, Lal. and Bhatia, B. S. (1961) Tomato cereal flakes - changes in some physical and chemical characteristics during preparation and storage. Food Science, 10. pp. 249-252.

Krishnamurthy, G. V. and Pruthi, J. S. and Girdhari, Lal. (1959) Utilization of tomato waste. Indian Food Packer, 13 (5). pp. 7-10.

Kulwal, L. V. and Patwardhan, M. V. (1987) Studies on Chemical Characteristics and Nitrate Nitrogen Content of a Few Cultivars of Tomato in Relation to Tin Pick up by Canned Juice. Journal of Food Science and Technology, 24. pp. 63-66.


Makroo, H. A. and Rastogi, N. K. and Srivastava, B. (2017) Enzyme inactivation of tomato juice by ohmic heating and its effects on physico-chemical characteristics of concentrated tomato paste. Journal of Food Process Engineering, 40. pp. 1-10.

Mayengbam, Shyamchand Singh (2008) Development of Lycopene rich Products from Tomato. [Student Project Report]

Ms., Sakshi (2017) “Studies on Influence of plant based biochemical formulations and the storage condition on the control of fruit ripening, postharvest quality maintenance and the shelf life extension of Tomato (Lycopersicon esculentum L. ). [Student Project Report] (Submitted)


Namitha, K. K. (2015) Biotechnological approaches for the enhancement of  -carotene in tomato (Lycopersicon esculentum) fruits and its use in preparation of processed product. Doctoral thesis, Central Food Technological Research Institute.

Namitha, K. K. and Archana, Surya Narayana and Negi, P. S. (2011) Expression of carotenoid biosynthetic pathway genes and changes in carotenoids during ripening in tomato (Lycopersicon esculentum). Food and Function, 2. pp. 168-173.

Namitha, K. K. and Negi, P. S. (2018) Agroinfiltration of Phytoene Desaturase and Lycopene Β- Cyclase Genes from Bacterial Source in Tomato (Solanum Lycopersicum L.) Enhances Nutritional and Processing Quality of its Juice. Food Biotechnology, 32 (4). pp. 305-316.

Namitha, K. K. and Negi, P. S. (2013) Morphogenetic Potential of Tomato (Lycopersicon esculentum) cv. ‘Arka Ahuti’ to Plant Growth Regulators. Notulae Scientia Biologicae, 5 (2). pp. 220-225.

Namitha, K. K. and Negi, P. S. (2018) Transformation of tomato cv. Arka Ahuti (Solanum lycopersicum L.) with phytoene desaturase (CrtI) and lycopene b-cyclase (CrtY) genes increases carotenoid content and antioxidant potential. Journal of Plant Biochemistry and Biotechnology, 27. pp. 68-77.

Narkviroj, P. and Ranganna, S. (1977) Effect of ripeness of tomato on the colour of ketchup. Indian Food Packer, 31 (2). 42-50, 13 ref..

Narkviroj, P. and Ranganna, S. (1976) Manufacture and quality control of tomato products. Indian Food Packer, 30 (1). 44-82, 132 ref..

Nidhi, Srivastava (2008) Expression of Carotenoid Biosynthetic Pathway Genes in Tomato during Ripening. [Student Project Report]


Parekh, C. M. and Pruthi, J. S. and Tandon, G. L. (1955) A new approach to the preservation of tomato juice for ketchup making preliminary observations. Indian Food Packer, 9 (8). pp. 9-12.

Pathak, Utsav Yatin (2007) Waxol and Chitosan Coatings to Extend Tomato Shelf-Life. [Student Project Report]

Pragati, Yadav (2014) Studies on stability of lycopene in different tomato products. [Student Project Report] (Submitted)

Pruthi, J. S. and Saxena, A. K. and Teotia, M. S. and Kanwar, J. S. and Nandpuri, K. S. (1980) Studies on varietal suitability of tomatoes for ketchup manufacture. Indian Food Packer, 34 (2). pp. 22-30.


Rajkumar, Pamheiba (2016) Shelf life extension of tomatoes by use of herbs and essential oils. [Student Project Report] (Submitted)


Sabeeta, Kapoor (2017) Modulation of Metastasis by Low Molecular Weight Galectin Inhibitors from Tomato (Solanum lycopersicum). Doctoral thesis, University of Mysuru.

Sabeeta, Kapoor and Shylaja, M. Dharmesh (2017) Pectic Oligosaccharide from tomato exhibiting anticancer potential on a gastric cancer cell line: Structure-function relationship. Carbohydrate Polymers, 160. pp. 52-61.

Sabeeta, Kapoor and Shylaja, M. Dharmesh (2016) Physiologically induced changes in bound phenolics and antioxidants, DNA/cytoprotective potentials in pectic poly/oligosaccharides of tomato (Solanum lycopersicum). Journal of the Science of Food and Agriculture, 96. pp. 4874-4884. ISSN 0022-5142

Sagar, Rajendra Shinde (2018) Process development for production of Tomato vinegar. [Student Project Report] (Submitted)

Sarada, R. and Joseph, R. (1994) Characterization and Enumeration of Microorganisms Associated with Anaerobic Digestion of Tomato-Processing Waste. Bioresource Technology , 49. pp. 261-265.

Sarada, R. and Joseph, R. (1996) A Comparative Study of Single and Two Stage Processes for Methane Production from Tomato Processing Waste. Process Biochemistry, 31 (4). pp. 337-340.

Sarada, R. and Joseph, R. (1993) Profile of hydrolases acting on major macromolecules of tomato processing waste during anaerobic digestion. Enzyme and Microbial Technology, 15 (4). 339-342, 15 ref..

Sarada, R. and Joseph, R. (1994) Studies on factors influencing methane production from tomato-processing waste. Bioresource Technology, 47 (1). 55-57, 9 ref..

Sarada, R. and Krishna, Nand. (1989) Start up of anaerobic digestion of tomato processing wastes for methane generation. Biological Wastes, 30. p. 231.

Setty G, Radhakrishnaiah and Chikkappaji, K. C. and Madiah, N. and Nanjunda Swamy, A. M. (1987) Screening of the suitability of Bulgarian varieties of tomatoes for processing into juice, ketchup and tomato paste. Indian Food Packer, 41 (1). pp. 7-16. ISSN 0019-4808

Shubhi, Mishra (2018) Development and quality evaluation of osmo-dehydrated product from matured green tomato (Solanum lycopersicum). [Student Project Report] (Submitted)

Shumitha, P. and Manju Natheshwarri, U. (2008) Formulation of Edible Coating for Tomato using Aloe vera with functional ingredients. [Student Project Report]

Shyamchand Singh, Mayengbam (2007) Lycopene: Source, bioactive properties, clinical and food applications. [Student Project Report]

Singh, N. S. and Krishnaprakash, M. S. and Moorthy, N. V. N. and Narasimham, P. and Nair, K. G. (1969) Effect of treatment with hot water on ripening and lycopene content of tomatoes. Journal of Food Science and Technology (Mysore), 6 (1). 18-20, 11 ref..

Singh, N. S. and Moorthy, N. V. N. and Krishna Prakash, M. S. and Gopinathan Nair, K. and Narasimham, P. and Bhatnagar, H. C. (1967) A note on the effect of hot water treatment on colour development in tomatoes. Indian Food Packer, 21 (6). p. 16.

Srivastava, H. C. and Moorthy, N. V. N. and Kapur, N. S. (1962) Refrigerated storage behaviour of pre-cooled tomatoes (Lycopersicon esculentum (Mill) variety Marglobe). Food Science, 11. pp. 252-254.

Sudeva, K. and Mr., Vaidyanathan (2011) Effect of Extraction Process Parameters on the Yield of Lycopene and Resveratrol. [Student Project Report]

Suvarnalatha, G. and Prabha, T. N. (1999) Alpha-D-Mannosidase from Lycopersicon esculentum II. Phytochemistry, 50 (7). 1111-1115, 19 ref..


Thiagu, R. and Nagin, Chand. and Habibunnisa, Ms. and Aravinda Prasad, B. and Ramana, K. V. R. (1991) Effect of evaporative cooling storage on ripening and quality of tomato. Journal of Food Quality, 14 (2). pp. 127-144.

Thiagu, R. and Nagin, Chand. and Ramana, K. V. R. (1993) Evolution of mechanical characteristics of tomatoes of two varieties during ripening. Journal of the Science of Food and Agriculture, 62 (2). pp. 175-183.

Thiagu, R. and Onwuzulu, O.C. and Ramana, K. V. R. (1993) A Non-Destructive Measurement of Pigments of Whole Tomato by Light Reflectance Technique. Journal of Food Science and Technology (India), 30 (2). pp. 92-96.


Usha Rani, G. (2006) Supercritical CO2 extraction (SC-CO2) of oil from tomato seeds. [Student Project Report]


Vanitha, T. and Manasikan, Thammawong and Nobutaka, Nakamura and Takeo, Shiina (2019) Effect of hinokitiol impregnated sheets on shelf life and quality of “KEK‐1” tomatoes during storage. Packag Technology and Science. pp. 1-8.


Yesu Raju, Sayila (2007) Shrink Packaging of Tomatoes Treated with Bacterial Inoculums to Extend Shelf Life. [Student Project Report]

This list was generated on Wed Mar 3 04:18:41 2021 IST.