Effect of pomace addition on tomato paste quality

@inproceedings{Valle2003EffectOP,
  title={Effect of pomace addition on tomato paste quality},
  author={Milagros P{\'e}rez Del Valle and Monta{\~n}a C{\'a}mara and M. E. Torija},
  year={2003}
}
Tomato pomace obtained as a residue of tomato processing plants can be used to extract different compounds of high nutritional and economical values as oil, protein, fiber or lycopene that can be used in food industry. The objective of this work was to evaluate the effect of tomato pomace and peels incorporation into tomato concentrate. Peels and tomato pomace meal were added to four different tomato concentrate. Addition was made in four levels (1, 2.5, 5 and 10% w/w). Parameters evaluated in… CONTINUE READING