dc.contributor.author | MIGALATIEV, O. | |
dc.date.accessioned | 2019-11-15T12:21:24Z | |
dc.date.available | 2019-11-15T12:21:24Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | MIGALATIEV, O. Obtention et caracteristique des extraits et des tourteaux des dechets de tomates. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 424-429. ISBN 978-9975-87-138-9. | en_US |
dc.identifier.isbn | 978-9975-87-138-9 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/6936 | |
dc.description.abstract | After making tomato juice it is obtained a mixture of seeds, peels and a small amount of pulp, which represent 25-35% of the raw material mass. By the supercritical CO2 extraction the non-polar, lipid soluble compounds are extracted and it is obtained two new products: the lipophilic CO2 extract and the defatted CO2 meal from tomato wastes. The CO2 extract from tomato wastes is rich in biologically active compounds like monounsaturated (24.40 % from total) and polyunsaturated (53.20 % from total) fatty acids, antioxidants: carotenoids (84.85 mg/100g) and namely the lycopen (13.00 mg/100 g). The CO2 meal from tomato wastes is a good source of dietary fiber (25.1 %) and protein (37.6 %). Adding the extract and the meal to the typical dishes will improve the organoleptic and physiochemical characteristics and will contribute to the proper functioning of the human body. | en_US |
dc.language.iso | fr | en_US |
dc.publisher | Tehnica UTM | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | déchets de tomates | en_US |
dc.subject | extraction supercritique | en_US |
dc.subject | substances biologiquement actives | en_US |
dc.title | Obtention et caracteristique des extraits et des tourteaux des dechets de tomates | en_US |
dc.type | Article | en_US |
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