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Obtention et caracteristique des extraits et des tourteaux des dechets de tomates

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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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