INDUSTRIE ALIMENTARI Vol. 59 - MARCH 2020
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
