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Tomato Processing by Products

Tomato Processing by Products
  • Author : Mejdi Jeguirim
  • Publsiher : Academic Press
  • Release : 25 October 2021
  • ISBN : 0128228679
  • Pages : 436 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKTomato Processing by Products

Summary:
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 tomato processing by-products as a source for animal feed and valuable components as well as their possible approaches for value-added utilization in energy, environmental and agricultural applications. Aimed at agricultural or food engineers who work in the Tomato processing industry and are seeking to improve their by-products management by actively utilizing them in effective applications. Includes tomato processing by-products, their quantification and classification Approaches tomato waste for animal feeding Brings successful case study of tomato processing by-products valorization


Tomato Processing by-Products

Tomato Processing by-Products
  • Author : Mejdi Jeguirim,Antonis A. Zorpas
  • Publisher : Academic Press
  • Release : 25 October 2021
GET THIS BOOKTomato Processing by-Products

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

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Integrated Processing Technologies for Food and Agricultural By-Products

Integrated Processing Technologies for Food and Agricultural By-Products
  • Author : Zhongli Pan,Ruihong Zhang,Steven Zicari
  • Publisher : Academic Press
  • Release : 13 July 2019
GET THIS BOOKIntegrated Processing Technologies for Food and Agricultural By-Products

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

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Tomato Chemistry, Industrial Processing and Product Development

Tomato Chemistry, Industrial Processing and Product Development
  • Author : Sebastiano Porretta
  • Publisher : Royal Society of Chemistry
  • Release : 08 January 2019
GET THIS BOOKTomato Chemistry, Industrial Processing and Product Development

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

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Food Wastes and By-products

Food Wastes and By-products
  • Author : Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
  • Publisher : John Wiley & Sons
  • Release : 18 November 2019
GET THIS BOOKFood Wastes and By-products

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

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Handbook of Fruit Wastes and By-Products

Handbook of Fruit Wastes and By-Products
  • Author : Khalid Muzaffar,Sajad Ahmad Sofi,Shabir Ahmad Mir
  • Publisher : CRC Press
  • Release : 03 October 2022
GET THIS BOOKHandbook of Fruit Wastes and By-Products

Processing of fruits produces large volumes of wastes and these wastes can create pollution problems and also result in loss of valuable biomass and nutrients. The Handbook of Fruit Wastes and By-Products: Chemistry, Processing Technology, and Utilization deals with the various techniques and methods involved in processing of fruit by-products. Although there are some general books on by-products of food processing industry but they are limited in context to the by-products of some particular fruits. This is the first book

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The Complete Book on on Tomato & Tomato Products Manufacturing (Cultivation & Processing)(2nd Revised Edition)

The Complete Book on on Tomato & Tomato Products Manufacturing (Cultivation & Processing)(2nd Revised Edition)
  • Author : NPCS Board of Consultants & Engineers
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release : 08 July 2017
GET THIS BOOKThe Complete Book on on Tomato & Tomato Products Manufacturing (Cultivation & Processing)(2nd Revised Edition)

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

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Valorization of Agro-Industrial Byproducts

Valorization of Agro-Industrial Byproducts
  • Author : Anil Kumar Anal,Parmjit S. Panesar
  • Publisher : CRC Press
  • Release : 02 September 2022
GET THIS BOOKValorization of Agro-Industrial Byproducts

This book covers sustainable approaches for industrial transformation pertaining to valorization of agro-industrial byproducts. Divided into four sections, it starts with information about the agro/food industry and its byproducts, including their characterization, followed by different green technologies (principle, process strategies and extraction of bioactive compounds) applied for the management of agro industry byproducts. It further explains biotechnological interventions involved in the value addition of these byproducts. Various regulatory and environmental concerns related to by-product management along with biorefinery concept

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Valorization of Agri-Food Wastes and By-Products

Valorization of Agri-Food Wastes and By-Products
  • Author : Rajeev Bhat
  • Publisher : Academic Press
  • Release : 25 August 2021
GET THIS BOOKValorization of Agri-Food Wastes and By-Products

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers

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Biotechnology of Bioactive Compounds

Biotechnology of Bioactive Compounds
  • Author : Vijai Kumar Gupta,Maria G. Tuohy,Anthonia O'Donovan,Mohtashim Lohani
  • Publisher : John Wiley & Sons
  • Release : 20 April 2015
GET THIS BOOKBiotechnology of Bioactive Compounds

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

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Protein Byproducts

Protein Byproducts
  • Author : Gurpreet Singh Dhillon
  • Publisher : Academic Press
  • Release : 13 August 2016
GET THIS BOOKProtein Byproducts

Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization. The book provides thorough insights into different protein modification techniques to extend the product portfolio using these waste byproducts. Divided between three main sections, the book covers various feedstock resources, such as animal-derived/plant-derived proteins, marine waste-derived proteins, protein extraction and recovery methods, and related technical issues including

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Tomato Production, Processing and Technology

Tomato Production, Processing and Technology
  • Author : WA Gould
  • Publisher : Elsevier
  • Release : 09 December 2013
GET THIS BOOKTomato Production, Processing and Technology

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.

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Valorization of Food Processing By-Products

Valorization of Food Processing By-Products
  • Author : M. Chandrasekaran
  • Publisher : CRC Press
  • Release : 30 August 2012
GET THIS BOOKValorization of Food Processing By-Products

Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the s

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Sustainable Food Processing

Sustainable Food Processing
  • Author : Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
  • Publisher : John Wiley & Sons
  • Release : 14 October 2013
GET THIS BOOKSustainable Food Processing

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so

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Rheology and Quality Research of Cereal-Based Food

Rheology and Quality Research of Cereal-Based Food
  • Author : Anabela Raymundo,María Dolores Torres,Isabel Sousa
  • Publisher : MDPI
  • Release : 21 June 2021
GET THIS BOOKRheology and Quality Research of Cereal-Based Food

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are

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Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals

Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals
  • Author : Chukwuebuka Egbuna,Barbara Sawicka,Johra Khan
  • Publisher : Springer Nature
  • Release : 13 August 2022
GET THIS BOOKFood and Agricultural Byproducts as Important Source of Valuable Nutraceuticals

Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing. Agricultural by-products includes peels and rinds from citrus fruits, pineapple, mango, and banana. Other notable ones are pomace from apple, olive, red beet, and those from wine making. Also, whey from milk, straws, hulls, and brans from grains are among top agricultural by-products. These by-products often impact the environment and the social-economic sectors when they are disposed. But

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