Chapter 14: Other Uses of Tomato By-products
Published:07 Jan 2019
S. Judy, N. Sathya, A. Rawson, and K. S. Kumar, in Tomato Chemistry, Industrial Processing and Product Development, ed. S. Porretta, The Royal Society of Chemistry, 2019, ch. 14, pp. 259-284.
Download citation file:
Tomato is one of the most widely consumed food crops worldwide. During the processing of tomato fruits, which requires various unit operations, significant quantities of by-products and waste are generated. Recent industry requirements have led to research efforts with a strong focus on food waste valorization. This has become a potential alternative to the disposal of a wide range of food residues. The present chapter reviews and discusses various opportunities which can be exploited for the utilization of tomato by-products and waste as a high-value product.