Zobrazeno 1 - 10
of 767
pro vyhledávání: '"Tomato pomace"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract Tomato pomace, the main by-product of tomato processing, is also an underestimated source of many active substances. This study aimed to determine the possibility of using oil obtained from tomato pomace in a face cream formulation. The bact
Externí odkaz:
https://doaj.org/article/b0190cc7c1364cdfbfe639fb2183e4de
Autor:
Amir Mosayyeb Zadeh, Seyyed Ali Mirghelenj, Mohsen Daneshyar, Mohsen Eslami, Mohammad Amir Karimi Torshizi, Mahdi Zhandi, Touba Nadri, John Patrick Kastelic, Peyman Hasanloo, Mehdi Nabiloo
Publikováno v:
Poultry Science, Vol 104, Iss 1, Pp 104553- (2025)
The objective was to investigate effects of dietary tomato pomace (TP) and L-Arginine (L-Arg; 10% above nutritional recommendation) in aged male broiler breeders. Thirty male broiler breeders (Ross 308), 58 wk old, were randomly and equally allocated
Externí odkaz:
https://doaj.org/article/9d8dc94299024aa9b1485a862dd57bd4
Autor:
Cristina Maria CANJA, Alina MAIER, Vasile PĂDUREANU, Adrian MĂZĂREL, Geronimo Răducu BRĂNESCU, Mirabela Ioana LUPU, Dorin Valter ENACHE
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 1 (2024)
The aim of this study was to investigate the properties of tomato pomace by-products by incorporating them in powder form into new bread products to improve their properties. Tomato pomace was dried, milled and incorporated with different levels (5%,
Externí odkaz:
https://doaj.org/article/9e56e377d7554e8eba3ad47e7ab2141c
Autor:
Hayrullah Bora Ünlü, Önder Canbolat, Oktay Yerlikaya, Selim Esen, Valiollah Palangi, Maximilian Lackner
Publikováno v:
Fermentation, Vol 10, Iss 7, p 372 (2024)
The current study assessed the effects of covering corn silage with tomato or apple pomace on fermentability and feed quality. The in vitro gas production test was performed using graded 100 mL syringes. Incubation times were 3, 6, 12, 24, 48, 72, an
Externí odkaz:
https://doaj.org/article/0ac6c8747e9a40e8af2ec6f08f7fd728
Autor:
Ioanna Kakabouki, Ioannis Roussis, Magdalini Krokida, Antonios Mavroeidis, Panteleimon Stavropoulos, Stella Karydogianni, Dimitrios Beslemes, Evangelia Tigka
Publikováno v:
Plants, Vol 13, Iss 13, p 1852 (2024)
Processing tomato (Lycopersicon esculentum Mill.) is regarded amongst the most dominant horticultural crops globally. Yet, due to its elevated water and fertilization needs, its environmental footprint is significantly high. The recent efforts to red
Externí odkaz:
https://doaj.org/article/0862ab74b83747c9b9d949266f31c1bc
Autor:
Omar Turki Mamdoh Ershidat
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1-9 (2023)
ABSTRACTThe purpose of this study was to find a method for the cold extraction of biologically active compounds from tomato pomace, as there are no acceptable, affordable and environmentally friendly extraction methods, and its ability to maintain th
Externí odkaz:
https://doaj.org/article/aea33260d40943db88ec007d7cb52fc4
Autor:
Ifagbémi Bienvenue Chabi, Oscar Zannou, Emmanuelle S.C.A. Dedehou, Bernolde Paul Ayegnon, Oloudé B. Oscar Odouaro, Sajid Maqsood, Charis M. Galanakis, Adéchola Pierre Polycarpe Kayodé
Publikováno v:
Heliyon, Vol 10, Iss 3, Pp e25261- (2024)
Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential
Externí odkaz:
https://doaj.org/article/aab1f14fbae84d8cb4cabba60474a3b0
Publikováno v:
Applied Food Biotechnology, Vol 10, Iss 1, Pp 47-59 (2023)
Background and Objective: Tomato pomace as the major waste of tomato paste can be used in food formulation due to its nutritional and technological characteristics. The aim of this study was to create a cheap simple method to increase the protein con
Externí odkaz:
https://doaj.org/article/da46a7d05d664851b78a8ad66f5eb0be
Publikováno v:
British Food Journal, 2021, Vol. 124, Issue 11, pp. 3705-3723.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-05-2021-0483
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