Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods

Food and Bioprocess Technology

Volumn 7, Issue 2, 2014, Pages 532-541

  Shao, Dongyan ^a,b   Atungulu, Griffiths G ^b   Pan, Zhongli ^b,c   Yue, Tianli ^a   Zhang, Ang ^a,b   Fan, Zhiliang ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b Univ of California   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Functional properties; Industrial tomato processing methods; Protein isolation; Tomato pomace; Tomato seed meals

Indexed keywords

ALKALINITY; EMULSIFICATION; EXTRACTION; INDUSTRIAL RESEARCH; OILS AND FATS; PROCESSING; PROTEINS; WATER ABSORPTION;

FUNCTIONAL PROPERTIES; PROCESSING METHOD; PROTEIN ISOLATION; TOMATO POMACES; TOMATO SEED;

FRUITS;

EID: 84938969839     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1057-0     Document Type: Article

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