Valorization of tomato pomace by sequential lycopene extraction and anaerobic digestion-Reference-Cited by-同舟云学术

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Valorization of tomato pomace by sequential lycopene extraction and anaerobic digestion

Published:2017-10 Issue: Volume:105 Page:331-341
ISSN:0961-9534
Container-title:Biomass and Bioenergy
language:en
Short-container-title:Biomass and Bioenergy

Author:

Allison Brittany J.,Simmons Christopher W.

Funder

Academic Senate Committee on Research at the University of California, Davis

National Institute of Food and Agriculture

University of California, Davis

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Agronomy and Crop Science,Renewable Energy, Sustainability and the Environment,Forestry

Reference84 articles.

1. California processing tomatoes: Morphological, physiological and phenological traits associated with crop improvement during the last 80 years;Barrios-Masias;Eur. J. Agron.,2014

2. Food and processing residues in California: resource assessment and potential for power generation;Matteson;Bioresour. Technol.,2007

3. Tomato processing wastes as essential raw materials source;Al-Wandawi;J. Agric. Food Chem.,1985

4. 2016 Tomato Paste and Processed Tomato Statistics,2016

5. Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene;Rao;Food Res. Int.,1998

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1. Enhanced mitigation of VOCs, CO2 and odour emissions from organic fraction of solid waste using innovative biodegradable patches generated by supercritical carbon dioxide impregnation;Case Studies in Chemical and Environmental Engineering;2024-12

2. Emerging ways to extract lycopene from waste of tomato and other fruits, a comprehensive review;Journal of Food Process Engineering;2024-08-28

3. Tomato Residue Management from a Biorefinery Perspective and towards a Circular Economy;Foods;2024-06-14

4. Extraction methods, industrial uses, and nutritional benefits of vegetable byproducts;International Journal of Vegetable Science;2024-05-03

5. Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review;Heliyon;2024-02

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