Nutritional characterization of tomato fiber as a useful ingredient for food industry

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 707-711

  Garcia Herrera P ^a   Sanchez Mata M C ^a   Camara M ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

By products; Dietary fiber; Functional ingredients; Tomato

Indexed keywords

AVERAGE VALUES; CORRECT SOLUTION; DIETARY FIBERS; FIBER CONTENTS; FOOD INDUSTRIES; FOOD INGREDIENTS; FUNCTIONAL FOODS; FUNCTIONAL INGREDIENT; INSOLUBLE FIBERS; NUTRITIONAL PROPERTIES; PATENTED PROCESS; POLLUTION PROBLEMS; SOLUBLE SUGARS; TOMATO;

BYPRODUCTS; CARBOHYDRATES; FOOD ADDITIVES; FRUITS; SUGAR (SUCROSE);

FIBERS;

LYCOPERSICON ESCULENTUM;

EID: 78049446866     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.07.005     Document Type: Article

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