There has been an increasing focus on addressing the generation of byproducts and waste
from food industries, intending to reduce carbon footprint, and improve the circular economy …

Natural pyrazines, mainly methyl-or ethyl-substituted forms, are commonly applied as flavor
ingredients in raw and roasted food. Meanwhile alkylpyrazines are used as food …

Abstract Three-dimensional (3D) bioprinting of self-supporting stable tissue and organ
structure is critically important in extrusion-based bioprinting system, especially for tissue …

Lycopene, β-carotene and ω-fatty acids are major compounds in tomatoes with known
antioxidant activity, capable of preventing health disorders. The identification of potential …

Tomato-based products are significant components of vegetable consumption. The
processing tomato industry is unquestionably in need of a rapid definition method for …

This chapter will first introduce all the steps involved in tomato processing industry and the
respective generation of the different by-products. Thereafter, the quantification of these by …

The texture of tomato products can be modified by choice of variety, their growing conditions
and/or processing method, but no clear explanation exists of the mechanisms that transform …

Processing tomato is a main source of phytomicronutrients in the human diet due to its
micronutrient content, and the diversity of derived products consumed worldwide. A large …

The food, cosmetic and pharmaceutical industries have strong demands for lycopene, the
carotenoid with the highest antioxidant activity. Usually, this carotenoid is extracted from …

Currant tomato (Solanum pimpinellifolium), an underutilized wild species of modern tomato,
was investigated to determine the physicochemical properties and understand the effect of …