A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil
Zeynep Aksoylu Özbek, Kıvılcım Çelik, Pelin Günç Ergönül, Ahmet Zeki Hepçimen
Abstract
Zeynep Aksoylu Özbek, Kıvılcım Çelik1, Pelin Günç Ergönül and Ahmet Zeki Hepçimen In this study, some physicochemical properties of tomato pomace (skins and seeds), which are waste of tomato plants and contain many active food components, were determined. For this purpose, tomato pomace was supplied by a plant in Manisa, Turkey.
Topics & Concepts
PomaceFood fortificationFood scienceFood wasteFortificationDried fruitWaste managementEnvironmental sciencePulp and paper industryChemistryMicronutrientEngineeringOrganic chemistryFood Science and Nutritional StudiesFood Waste Reduction and SustainabilityEdible Oils Quality and Analysis