Evaluation of tomato processing by-products: A comparative study in a pilot scale setup

Journal of Food Process Engineering

Volumn 37, Issue 3, 2014, Pages 299-307

  Sarkar, Anwesha ^a   Kaul, Purnima ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; BYPRODUCTS; DRYING; PROTEINS; SEED;

ANTI-NUTRITIONAL FACTORS; ANTI-OXIDANT ACTIVITIES; COMPARATIVE EVALUATIONS; ESSENTIAL AMINO ACIDS; FUNCTIONAL PROPERTIES; PROTEIN EFFICIENCY RATIO; TOMATO PROCESSING INDUSTRY; TRYPSIN INHIBITORY ACTIVITY;

FRUITS;

EID: 84902317627     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12086     Document Type: Article

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