Characterization of fiber pectin prepared from tomato processing wastes and its utilization in low-fat beef burger

Faculty Agriculture Year: 2008
Type of Publication: ZU Hosted Pages: 571-591
Authors:
Mohammad Namir Aldeen Mohammad Attia Alnemr
Journal: Zagazig J. Agric. Res قسم علوم الاغذية Volume: 1110-0338
Keywords : Characterization , fiber pectin prepared from tomato    
Abstract:
Processing of tomato products generate large amounts of wastes such as skin, seeds, fibrous matter, trimmings, cores, cull tomato and unprocessed green tomatoes picked by harvest machinery (Sogi et al., 2005). These wastes form 40 % of the
    
     
 
       

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