Innovative Utilization of Tomato Processing Wastes in Low Fat Products
(Sprache: Englisch)
The trend towards natural ingredients and products promoting health and well-being is likely to increase. Tomato processing wastes which remaining after the juice/pulp extraction process form 30% of the raw material, consisting of skin, seeds, fibrous...
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The trend towards natural ingredients and products promoting health and well-being is likely to increase. Tomato processing wastes which remaining after the juice/pulp extraction process form 30% of the raw material, consisting of skin, seeds, fibrous matter embracing essential ingredients such as protein, fat, ash and dietary fibers. The aim of this work is to extract fiber rich fractions from tomato processing wastes and use it in the manufacturing of low fat products. These processes not only realize an effective nutritionally use for these wastes, but also achieve value added to the production, which increases the profitability of the factory.
Autoren-Porträt von Mohammad Namir Al-Deen Mohammad Al-Nemr
Namir Al-Deen Mohammad Al-Nemr, MohammadDr.Mohammad Namir Al Nemr was born in Sharkia,Egypt.He holds a PhD in Food Science and Nutrition from Zagazig Univ,Egypt in collaboration with la Rochelle Univ,France. He has publications in the field of the innovative techniques in food processing and functional foods.Currently he is Lecturer at Food Science department,Zagazig University.,Egypt
Bibliographische Angaben
- Autor: Mohammad Namir Al-Deen Mohammad Al-Nemr
- 2013, 180 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 3659463647
- ISBN-13: 9783659463648
Sprache:
Englisch
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