The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Chemical characterization of tomato pomace
Abstract
Tomato‐processing by‐product, also known as tomato pomace, consists of peel and seeds and represents around 4% of the fruit weight. If these wastes remain unused, they not only add to the disposal problem but also aggravate environmental pollution. The aim of this paper is to evaluate the chemical composition of tomato pomace collected at different steps during industrial processing in order to assess the quality of this by‐product. Twenty‐one tomato pomace samples were considered for analysis. Samples corresponded to different steps during tomato processing for paste: seven after pulper, five after finisher, six before turbopress and three after turbopress. Samples were analyzed for moisture content, total and soluble sugars, protein, fat, soluble and total fiber, as well as mineral content. From the results obtained we can conclude that tomato pomace composition (in dry weight basis) is as follows: 59.03% fiber, 25.73% total sugars, 19.27% protein, 7.55% pectins, 5.85% total fat and 3.92% minerals. Copyright © 2006 Society of Chemical Industry
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Cites
New method for quantitative determination of uronic acids
Blumenkrantz, N., & Asboe-Hansen, G. (1973) · Analytical Biochemistry · doi:10.1016/0003-2697(73)90377-1 · Cited by 7,140
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Sagar, N. A., Pareek, S., Sharma, S., Yahia, E. M., & Lobo, M. G. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12330 · Cited by 1,237
Lin, C. S. K., Pfaltzgraff, L. A., Herrero-Davila, L., Mubofu, E. B., Abderrahim, S., Clark, J. H., Koutinas, A. A., Kopsahelis, N., Stamatelatou, K., Dickson, F., et al. (2013) · Energy & Environmental Science · doi:10.1039/c2ee23440h · Cited by 1,137
Bioactives from fruit processing wastes: Green approaches to valuable chemicals
Banerjee, J., Singh, R., Vijayaraghavan, R., MacFarlane, D., Patti, A. F., & Arora, A. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.12.093 · Cited by 496
O'Shea, N., Arendt, E. K., & Gallagher, E. (2012) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2012.06.002 · Cited by 416
Evaluation of snack foods from barley–tomato pomace blends by extrusion processing
Altan, A., McCarthy, K. L., & Maskan, M. (2008) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2007.05.014 · Cited by 374
Metadata
- Authors
- Del Valle, M., Cámara, M., & Torija, M.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2006-05-02
- Volume
- 86
- Issue
- 8
- Pages
- 1232-1236
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2169493059
- Cited by
- 272
- References
- 1
- FWCI
- 5.15
- Type
- journal article
- Language
- en
- Open access
- closed
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