| dc.creator | Petrotos K., Gerasopoulos K. | en |
| dc.date.accessioned | 2023-01-31T09:50:01Z | |
| dc.date.available | 2023-01-31T09:50:01Z | |
| dc.date.issued | 2022 | |
| dc.identifier | 10.1016/B978-0-323-85253-1.00014-9 | |
| dc.identifier.isbn | 9780323852531; 9780323885522 | |
| dc.identifier.uri | http://hdl.handle.net/11615/78184 | |
| dc.description.abstract | Tomatoes (Solanum lycopersicum (L.)) are one of the most consumed and nutritious vegetables in the world, rich in lycopene, other carotenoids (β-carotene), phenolics, organic acids, vitamins, and many other bioactive and health-promoting components. Besides its bulk consumption as a fresh vegetable, tomato is also used to produce a series of processed products, such as juice, puree, sauce, paste, and ketchup. Tomato processing leads to a solid residual called tomato pomace (abbreviated as TP), which mainly consists of peels and seeds as well as a small amount of pulp. On average, TP accounts for approximately 3%-5% (w/w) of the processed raw tomatoes. Statistically, the most up-to-date FAO data showed that the harvested area and the global production of tomatoes are rising. © 2022 Elsevier Inc. All rights reserved. | en |
| dc.language.iso | en | en |
| dc.source | Membrane Engineering in the Circular Economy: Renewable Sources Valorization in Energy and Downstream Processing in Agro-food Industry | en |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85138877229&doi=10.1016%2fB978-0-323-85253-1.00014-9&partnerID=40&md5=e94cd20d9192bb86a9b743e3813acd32 | |
| dc.subject | Elsevier | en |
| dc.title | Sustainable use of tomato pomace for the production of high added value food, feed, and nutraceutical products | en |
| dc.type | bookChapter | en |