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Tomato Processing by-Products

Tomato Processing by-Products
A Book

by Mejdi Jeguirim,Antonis A. Zorpas

  • Publisher : Academic Press
  • Release : 2021-08-15
  • Pages : 416
  • ISBN : 9780128228661
  • Language : En, Es, Fr & De
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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 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

Integrated Processing Technologies for Food and Agricultural By-Products

Integrated Processing Technologies for Food and Agricultural By-Products
A Book

by Zhongli Pan,Ruihong Zhang,Steven Zicari

  • Publisher : Academic Press
  • Release : 2019-07-13
  • Pages : 452
  • ISBN : 0128141395
  • Language : En, Es, Fr & De
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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 while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

Tomato Chemistry, Industrial Processing and Product Development

Tomato Chemistry, Industrial Processing and Product Development
A Book

by Sebastiano Porretta

  • Publisher : Royal Society of Chemistry
  • Release : 2019-01-07
  • Pages : 335
  • ISBN : 1788016874
  • Language : En, Es, Fr & De
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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 place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorization; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.

Significance of Food Processing By-products as Contributors to Animal Feeds

Significance of Food Processing By-products as Contributors to Animal Feeds
Phase I Food Processing Survey : Draft

by Walter W. Rose

  • Publisher : Unknown Publisher
  • Release : 1989
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Valorization of Food Processing By-Products

Valorization of Food Processing By-Products
A Book

by M. Chandrasekaran

  • Publisher : CRC Press
  • Release : 2012-08-30
  • Pages : 836
  • ISBN : 1439848874
  • Language : En, Es, Fr & De
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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

Food Wastes and By-products

Food Wastes and By-products
Nutraceutical and Health Potential

by Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda

  • Publisher : John Wiley & Sons
  • Release : 2019-11-18
  • Pages : 480
  • ISBN : 1119534127
  • Language : En, Es, Fr & De
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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 methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Food By-Product Based Functional Food Powders

Food By-Product Based Functional Food Powders
A Book

by Özlem Tokuşoğlu

  • Publisher : CRC Press
  • Release : 2018-01-29
  • Pages : 284
  • ISBN : 1482224380
  • Language : En, Es, Fr & De
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The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products. Food By-product Based Functional Food Powders discusses food powders derived from food by-products and waste as well as their chemical characterization, functional properties, unique bioactive features, enhancing technologies, processing of food by-product powders, and utilization. The book discusses how these by-products may be evaluated as a source of dietary phytochemicals including phenolic antioxidants, carotenoids, other bioactive polyphenols, and dietary fiber; as a source of proteins, peptides, and amino acids; as extruded products; as a source of collagen and gelatin; and as a source of various food additive materials.

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)
Agro Based Small Scale Industries Projects, Business plan for tomato paste production, Cost of tomato processing plant, Food Processing & Agro Based Profitable Projects, food processing business list, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on Tomato processing, Functional Value-Added Fruit and Vegetable Processing,

by NPCS Board of Consultants & Engineers

  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release : 2017-07-08
  • Pages : 344
  • ISBN : 9381039682
  • Language : En, Es, Fr & De
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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 tomato products market. The industries can retain maximum market share by differentiating their products in the market, by coming up with innovative products and by focusing on different packaged tomato products. India is one of the largest consumers of tomatoes, as well as the second largest tomato producing country in the world followed by China. Although raw tomato consumption is the mainstream means of consumption in today's India, the market for processed tomato is expected to expand in the near future considering the remarkable economic growth and dietary culture changes. Tomatoes are widely grown commodity with 136 mt production in the world. There is a big market for tomato products. The market scenario has revealed a positive indication for the specially packed tomato products in local as well as outside market. It is estimated that the total production of processed fruit & vegetable in India is about 15.0 lakh tonne. The major content of the book are varieties of tomato, select the best seeds and seedlings, growing preparation, canning of tomatoes, how to store & preserve tomatoes, basis for successful cultivation of tomato, crop husbandry, tomato pruning, dehydration/drying of tomatoes, canning of tomatoes, preserving by heating, tomato pulp, tomato paste, tomato ketchup, tomato juice, tomato powder, hazard analysis and critical control points, FPO and Agmark, products packaging, marketing. The purpose of this book is to present the elements of the technology of tomato preservation. The book explains raw material requirement, manufacturing process with flow diagrams of various tomato products with addresses of plant & machinery suppliers with their photographs. It deals with the products prepared from tomato commercially. It will be a standard reference book for professionals, entrepreneurs, food technologists, those studying and researching in this important area and others interested in the field of tomato products manufacturing. TAGS Agro Based Small Scale Industries Projects, Business plan for tomato paste production, Cost of tomato processing plant, Food Processing & Agro Based Profitable Projects, food processing business list, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on Tomato processing, Functional Value-Added Fruit and Vegetable Processing, How to Start Food Processing Industry in India, how to start a food manufacturing business, How to Start a Food Production Business, How to Start a Tomato Production Business, How to Start Tomato Processing Industry in India, Investment opportunities in tomato processing, Techno-Economic feasibility study on Tomato processing, Most Profitable Food Processing Business Ideas, Most Profitable Tomato Processing Business Ideas, new small scale ideas in Tomato processing industry, Pre-Investment Feasibility Study on Tomato processing, Profitable Tomato Processing Business Opportunities, Profitable Value-Added Specialty Food Products - Profitable Plants, Setting up of Food Processing Units, Small Scale Food Processing Projects, Small scale tomato processing plant, Small Scale Tomato Processing Projects, Starting a Food or Beverage Processing Business, Starting a Tomato Processing Business, Tomato and Tomato-Based Products, tomato based products list, Tomato Based Small Scale Industries Projects, Tomato ketchup plant layout, Tomato ketchup processing plant, Tomato Paste Processing Plant, Tomato Processing & Tomato Based Profitable Projects, tomato processing and utilization, Tomato processing business plan, Tomato processing equipment, vegetables, fruit processing, Tomato processing industry in India, tomato processing industry pdf, Tomato processing line, Tomato processing plant cost India, Tomato Processing Projects, Tomato products manufacturing process, Tomato sauce making machine price in India, Tomato sauce plant cost, Tomato sauce project, Tomato Value Added Products, Value added products from tomato, Value Added Tomato Processing, Value addition to tomatoes, Value-Added Food Processing Technologies, Value-added food products processing, Technology book on tomato processing

Proceedings of the Xth International Symposium on the Processing Tomato

Proceedings of the Xth International Symposium on the Processing Tomato
Tunis, Tunisia, June 6-8, 2006

by Abdellatif B'Chir,Sophie Colvine

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 350
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Tomato Production, Processing and Technology

Tomato Production, Processing and Technology
A Book

by WA Gould

  • Publisher : Elsevier
  • Release : 2013-12-09
  • Pages : 550
  • ISBN : 184569614X
  • Language : En, Es, Fr & De
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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.

Land Application of Agricultural, Industrial, and Municipal By-products

Land Application of Agricultural, Industrial, and Municipal By-products
A Book

by J. F. Power

  • Publisher : Amer Society of Agronomy
  • Release : 2000
  • Pages : 653
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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"Growing interest in recycling by-products from the agricultural, industrial, and municipal sectors has brought growing environmental concerns as well. Readers will learn the science of the fundamental processes involved in recycling by-products through land application. Problems and potential benefits from land application are outlined, along with case studies and examples of successful land application technologies and programs. "

Tomatoes and Tomato Products

Tomatoes and Tomato Products
Nutritional, Medicinal and Therapeutic Properties

by V R Preedy

  • Publisher : CRC Press
  • Release : 2008-01-09
  • Pages : 665
  • ISBN : 1000737977
  • Language : En, Es, Fr & De
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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

Proceedings of the International Symposium on Vegetable Safety and Human Health

Proceedings of the International Symposium on Vegetable Safety and Human Health
Beijing, China, August 21-23, 2006

by Hang Chen,Wilfried Schnitzler,Hongju He,Wei Liu

  • Publisher : Unknown Publisher
  • Release : 2010
  • Pages : 264
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Third International Symposium on Processing Tomatoes

Third International Symposium on Processing Tomatoes
Avignon, France, 29 November-2 December 1989

by B. Bièche

  • Publisher : Unknown Publisher
  • Release : 1990
  • Pages : 290
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Proceedings of the IXth International ISHS Symposium on the Processing Tomato

Proceedings of the IXth International ISHS Symposium on the Processing Tomato
Melbourne, Australia, November 15-18, 2004

by L. Chirnside,W. J. Ashcroft

  • Publisher : Unknown Publisher
  • Release : 2006
  • Pages : 343
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Proceedings of the Seventh International Symposium on the Processing Tomato

Proceedings of the Seventh International Symposium on the Processing Tomato
Sacramento, California, 10-13 June, 2000

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2001
  • Pages : 391
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Plant Food By-Products

Plant Food By-Products
Industrial Relevance for Food Additives and Nutraceuticals

by J. Fernando Ayala-Zavala,Gustavo González-Aguilar,Mohammed Wasim Siddiqui

  • Publisher : CRC Press
  • Release : 2018-03-21
  • Pages : 363
  • ISBN : 135158278X
  • Language : En, Es, Fr & De
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This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more.

Proceedings of the XIth International Symposium on the Processing Tomato

Proceedings of the XIth International Symposium on the Processing Tomato
Toronto, Canada, June 9-11 2008

by Jane Graham,John Mumford,Ron Pitblado,Janisse Routledge

  • Publisher : Unknown Publisher
  • Release : 2009
  • Pages : 242
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Proceedings of the Fourth Annual Natural Resources Continuing Conference (NRCC)

Proceedings of the Fourth Annual Natural Resources Continuing Conference (NRCC)
"the Agriculture and Natural Resource Partnership" : November 19-21, 1996, Visalia, California

by Erin Fleming,Jeff Woled

  • Publisher : Unknown Publisher
  • Release : 1997
  • Pages : 70
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Locational Effects of New Technologies in Fruit and Vegetable Processing

Locational Effects of New Technologies in Fruit and Vegetable Processing
A Book

by William Smith Greig

  • Publisher : Unknown Publisher
  • Release : 1965
  • Pages : 40
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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