000			02005cam a2200289zu 4500
001			88965858
003			FRCYB88965858
005			20250429184200.0
006			m o d
007			cr un
008			250429s2021 fr | o|||||0|0|||eng d
020			_a9780128228661
035			_aFRCYB88965858
040			_aFR-PaCSA _ben _c _erda
100	1		_aJeguirim, Mejdi
245	0	1	_aTomato Processing by-Products _bSustainable Applications _c['Jeguirim, Mejdi', 'Zorpas, Antonis A.']
264		1	_bAcademic Press _c2021
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aJeguirim, Mejdi
700	0		_aZorpas, Antonis A.
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88965858 _qtext/html _a
520			_aIn addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced. The rational disposal of Tomato waste represents not only a resource problem but also an environmental and economic one for the Tomato Processing Industry. Tomato Processing By-Products: Sustainable Applications indicates the alternative sustainable solutions for the recovery of tomato processing by-products as a source for animal feed and valuable components as well as their possible approaches for value-added utilization in energy, environmental and agricultural applications. Aimed at agricultural or food engineers who work in the Tomato processing industry and are seeking to improve their by-products management by actively utilizing them in effective applications. - Includes tomato processing by-products, their quantification and classification - Approaches tomato waste for animal feeding - Brings successful case study of tomato processing by-products valorization
999			_c1331089 _d1331089