Tomato Processing by Products

• Author : Mejdi Jeguirim,Antonis A. Zorpas
• Publisher : Academic Press
• Release Date : 2021-10-25
• ISBN : 9780128228678

In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced. The rational disposal of Tomato waste represents not only a resource problem but also an environmental and economic one for the Tomato Processing Industry. Tomato Processing By-Products: Sustainable Applications indicates the alternative sustainable solutions for the recovery of

• Author : Sebastiano Porretta
• Publisher : Royal Society of Chemistry
• Release Date : 2019-01-08
• ISBN : 9781788013963

Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking

• Author : NPCS Board of Consultants & Engineers
• Publisher : NIIR PROJECT CONSULTANCY SERVICES
• Release Date : 2017-07-08
• ISBN : 9789381039687

Tomato is one of the most popular fruit in the world. The products of tomato like paste, juice, ketchup, etc. are widely used in kitchens all around the world. Tomatoes and tomato-based foods are considered healthy for the reason that they are low in calories, but possess a remarkable combination of antioxidant micronutrients. Tomato industry has been growing significantly over the past several decades. Changing life style and taste of consumers in different countries will motivate the growth of the

• Author : WA Gould
• Publisher : Elsevier
• Release Date : 2013-12-09
• ISBN : 9781845696146

A complete guide to the tomato industry, including over 50 full colour photos on tomato diseases and other vital elements. It is a book needed by all tomato and tomato products packers, growers and anyone involved or interested in packing, processing and production of tomatoes and tomato products.

• Author : V R Preedy
• Publisher : CRC Press
• Release Date : 2008-01-09
• ISBN : 9781439843390

The contributors to this book are authors of international and national standing, leaders in the field and trendsetters. The book covers emerging fields of science and important discoveries relating to tomatoes and related products. This represents a one-stop shopping of material related to tomatoes. This book will be essential reading for plant sc

• Author : Gilbert E. Sindelar
• Publisher : Unknown
• Release Date : 1968
• ISBN : STANFORD:36105210293291

• Author : Peter M. Emerson
• Publisher : Unknown
• Release Date : 1976
• ISBN : UCR:31210024848416

• Author : Zhongli Pan,Ruihong Zhang,Steven Zicari
• Publisher : Academic Press
• Release Date : 2019-07-13
• ISBN : 9780128141397

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that

• Author : Muhammad Siddiq,Mark A. Uebersax
• Publisher : John Wiley & Sons
• Release Date : 2018-02-14
• ISBN : 9781119098959

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing

• Author : V R Preedy
• Publisher : CRC Press
• Release Date : 2008-01-09
• ISBN : 9781000737974

The contributors to this book are authors of international and national standing, leaders in the field and trendsetters. The book covers emerging fields of science and important discoveries relating to tomatoes and related products. This represents a one-stop shopping of material related to tomatoes. This book will be essential reading for plant sc

• Author : Vijai Kumar Gupta,Maria G. Tuohy,Anthonia O'Donovan,Mohtashim Lohani
• Publisher : John Wiley & Sons
• Release Date : 2015-04-20
• ISBN : 9781118733493

Bioactive compounds play a central role in high-value product development in the chemical industry. Bioactive compounds have been identified from diverse sources and their therapeutic benefits, nutritional value and protective effects in human and animal healthcare have underpinned their application as pharmaceuticals and functional food ingredients. The orderly study of biologically active products and the exploration of potential biological activities of these secondary metabolites, including their clinical applications, standardization, quality control, mode of action and potential biomolecular interactions, has emerged

• Author : NIIR Board
• Publisher : NIIR PROJECT CONSULTANCY SERVICES
• Release Date : 2013-01-01
• ISBN : 9788190568579

The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different

• Author : W. G. Schultz
• Publisher : Unknown
• Release Date : 1978
• ISBN : UCR:31210012670137

• Author : Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
• Publisher : John Wiley & Sons
• Release Date : 2020-01-21
• ISBN : 9781119534105

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new

• Author : Ronald Y. Uyeshiro
• Publisher : Unknown
• Release Date : 1977
• ISBN : UIUC:30112018962016