番茄深加工及其副产物利用研究现状

Ying Hui Li; Man Sheng Wang; Jun Ling Shi; Wen Juan Qu

doi:10.13652/j.issn.1003-5788.2021.10.039

番茄深加工及其副产物利用研究现状

Ying Hui Li
, Man Sheng Wang
, Jun Ling Shi
, Wen Juan Qu

生命学院

Northwestern Polytechnical University Xian
Chinese Academy of Agricultural Sciences
Jiangsu University

科研成果: 期刊稿件 › 文献综述 › 同行评审

摘要

A comprehensive summary and comparison were carried out on the recently reported results given the types and properties of functional compounds in tomato skin, seed, and residues, as well as the suitable methods and techniques. The processing characteristics of the nutrients in tomato processing by-products were obtained in aspects of lycopene, dietary fiber, oil, and protein and the suitability, properties, advantages and disadvantages of different processing methods and technologies. The problems and the perspectives in the extensive use of tomato by-products were also proposed and discussed.

投稿的翻译标题	A review on the deep-processing of tomato and the utilization of its by-products
源语言	繁体中文
页（从-至）	222-226 and 240
期刊	Food and Machinery
卷	37
期	10
DOI	https://doi.org/10.13652/j.issn.1003-5788.2021.10.039
出版状态	已出版 - 10月 2021

关键词

by-products
deep processing
nutrients
tomato

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10.13652/j.issn.1003-5788.2021.10.039

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AU - Li, Ying Hui

AU - Wang, Man Sheng

AU - Shi, Jun Ling

AU - Qu, Wen Juan

PY - 2021/10

Y1 - 2021/10

N2 - A comprehensive summary and comparison were carried out on the recently reported results given the types and properties of functional compounds in tomato skin, seed, and residues, as well as the suitable methods and techniques. The processing characteristics of the nutrients in tomato processing by-products were obtained in aspects of lycopene, dietary fiber, oil, and protein and the suitability, properties, advantages and disadvantages of different processing methods and technologies. The problems and the perspectives in the extensive use of tomato by-products were also proposed and discussed.

AB - A comprehensive summary and comparison were carried out on the recently reported results given the types and properties of functional compounds in tomato skin, seed, and residues, as well as the suitable methods and techniques. The processing characteristics of the nutrients in tomato processing by-products were obtained in aspects of lycopene, dietary fiber, oil, and protein and the suitability, properties, advantages and disadvantages of different processing methods and technologies. The problems and the perspectives in the extensive use of tomato by-products were also proposed and discussed.

KW - by-products

KW - deep processing

KW - nutrients

KW - tomato

UR - https://www.scopus.com/pages/publications/85201398509

U2 - 10.13652/j.issn.1003-5788.2021.10.039

DO - 10.13652/j.issn.1003-5788.2021.10.039

M3 - 文献综述

AN - SCOPUS:85201398509

SN - 1003-5788

VL - 37

SP - 222-226 and 240

JO - Food and Machinery

JF - Food and Machinery

IS - 10

ER -

番茄深加工及其副产物利用研究现状

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