“Tomato Processing by-Products: Sustainable Applications” is the title of the new book co-edited by Associate Professor Antonis Zorpas, Academic Coordinator of the MSc in Environmental Conservation and Management and Head of the Lab of Chemical Engineering and Engineering Sustainability at the Open University of Cyprus, and Professor Mejdi Jeguirim (University of Haute Alsace). The book is published by Academic Press, an imprint of Elsevier, and is available as an ebook and in paperback.
Tomato is not only used and served as a fresh vegetable, but it is also used to produce and is consumed in the form of various processed products. Large amounts of wastes are generated annually, and the rational disposal of tomato waste represents not only a resource problem but also an environmental and economic one for the Tomato Processing Industry. The book indicates the alternative sustainable solutions for the recovery of tomato processing by-products as a source for animal feed and valuable components as well as their possible approaches for value-added utilization in energy, environmental and agricultural applications. It is mainly targeting agricultural or food engineers, food scientists and technologists, agriculturists, and other professionals who work in the food and tomato processing industry and are seeking to improve their by-products management by actively utilizing them in effective applications.
Information about the book:
Language: English
Copyright: © Academic Press 2021
Paperback ISBN: 9780128228661
eBook ISBN: 9780128228678
