Industrie Alimentari

     

 

 

INDUSTRIE ALIMENTARI Vol. 59 - MARCH 2020

 IA 20 03 cop

 

CONTENTS

 

4 - Lycopene in the watermelon
G. Nocca

The lycopene is most effective antioxidant occurred in vegetable foodstuffs; besides inhibition of oxygen reactive species (ROS), its capacity in modulating signaling pathway into the cells is well spread, by affecting the DNA expression. In the Italian cookery the most important source of lycopene in the daily diet is the tomato and his processed foods (sauces, ketchup), whose consumption is limited for the first dishes or pizza. The lycopene content in the watermelon is higher and the cultivation of grafted plants, choosing the triploid cultivars in suitable areas, with the deficit irrigation on field, keeps more pleasant this fruit. The watermelon is suitable both for fruit blends, fruit jellies, ice creams and for novel foods making it more desirable like a dish for the all meal.

 

DEPARTMENTS

 

3 - LETTER FROM THE PUBLISHER

14 - EXHIBITIONS (PROSWEETS)

24 - MACHINES

38 DOWNSTREAM

44 AUTOMATION

48 PACKAGING

54 - PRODUCTS

56 - ENERGY & SUSTAINABILITY

62 - APPLIED RESEARCH

64 - MARKETING

70 - LAWS

72 - NEWS

80 - DIARY

88 - BOOKS

90 - AITA

96 - COMPANIES’ ADDRESS

 

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