Innovative Utilization of Tomato Processing Wastes in Low Fat Products Год выпуска: 2013Автор: Mohammad Namir Al-Deen Mohammad Al-NemrИздательство: LAP Lambert Academic PublishingСтраниц: 180ISBN: 9783659463648Описание The trend towards natural ingredients and products promoting health and well-being is likely to increase. Tomato processing wastes which remaining after the juice/pulp extraction process form 30% of the raw material, consisting of skin, seeds, fibrous matter embracing essential ingredients such as protein, fat, ash and dietary fibers. The aim of this work is to extract fiber rich fractions from tomato processing wastes and use it in the manufacturing of low fat products. These processes not only realize an effective nutritionally use for these wastes, but also achieve value added to the production, which increases the profitability of the factory.
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