Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic...

Descripción completa

Detalles Bibliográficos
Autores principales: Pereira, Nelson, Farrokhi, Mahsa, Vida, Manuela, Lageiro, Manuela, Ramos, Ana Cristina, Vieira, Margarida C., Alegria, Carla, Gonçalves, Elsa M., Abreu, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094284/
https://www.ncbi.nlm.nih.gov/pubmed/37048352
http://dx.doi.org/10.3390/foods12071532

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094284/
https://www.ncbi.nlm.nih.gov/pubmed/37048352
http://dx.doi.org/10.3390/foods12071532

Ejemplares similares