The most recent strategies available for upcycling agri‐food losses and waste (FLW) into
functional bioplastics and advanced materials are reviewed and the valorization of food …

Background A large amount of tomato pomace is produced from industrial processing, most
of which is not properly utilized. This not only causes a waste of valuable resources but also …

The tomato processing industry is one of the world's most important markets. This industry
aims to optimise production, minimise energy costs and waste streams while ensuring high …

One important problem that is closely related to developing and refining novel drying
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …

Simple Summary The global annual production of tomatoes (Lycopersicon esculentum) is
170 million tons. After industrial processing, a large amount of tomato pomace is produced …

The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic
peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and …

In this study, four jam formulations were developed, starting with the basic formulation (Jam
1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by …

Every year, agrifood activities generate a large amount of plant byproducts, which have a
low economical value. However, the valorization of these byproducts can contribute to …

Tomatoes are well known for their impressive nutritional value among vegetables. However,
the industrial processing of tomatoes generates a significant amount of waste. Specifically …

The effect of high pressure homogenization (HPH) and ultrasound treatments on the stability
and bioaccessibility of tomato juice were investigated. Maximum total lycopene content (777 …