Tomatoes: main uses in the food industry (review)-Reference-Cited by-同舟云学术

Tomatoes: main uses in the food industry (review)

Published:2022-03-02 Issue:1 Volume:84 Page:181-195
ISSN:2310-1202
Container-title:Proceedings of the Voronezh State University of Engineering Technologies
language:
Short-container-title:Vestn. Voronež. gos. univ. inž. tehnol.

Author:

Efremov D. P.¹^ORCID,Zharkova I. M.¹^ORCID,Plotnikova I. V.¹^ORCID,Ivanchikov D. S.¹^ORCID,Gizatova N. V.²^ORCID

Affiliation:

1. Voronezh State University of Engineering Technologies

2. Bashkir State Agrarian University

Abstract

The article provides an analysis of modern scientific and technical information covering the use of tomato fruits and products of their processing in various sectors of the food industry. It is noted that the use of natural products of tomato processing, containing a large amount of essential substances useful for the human body, including antioxidants (lycopene, β-carotene), vitamins, minerals, will expand the range of products of the "health" group, functional and specialized, to satisfy consumer demand for products that have a preventive effect in the fight against many diseases and create waste-free tomato processing technologies. At the moment, there is a need to develop new competitive technologies using tomatoes, which is of scientific and applied importance for the food industry, primarily for the baking, confectionery and fat-and-oil industries.

Publisher

FSBEI HE Voronezh State University of Engineering Technologies

Subject

General Agricultural and Biological Sciences

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