The tomato is a member of the Solanaceae family and is a crop that is widely cultivated
around the world due to its sweet, sour, salty, juicy, and nutritious berries. The processing of …

Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's
richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source …

The objective of this investigation was to evaluate the effects generated by amaranth flour
(AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the …

The present study aimed to investigate the influence of quinoa fractions (QF) on the
chemical components of wheat flour (WF), dough rheological properties, and baking …

Tomato pomace, a waste product consisting of peels, seeds, rich on fibrous matter,
represents an underutilized source of bioactive compounds, such as polyphenols and …

The rheological and microstructural aspects of the dough samples prepared from wheat flour
and different levels of tomato seed flour (TSF) were investigated by rheology methods …

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous
considering their functional properties and the positive effects on consumers' health. The …

Worldwide, there is a significant amount of food waste, highlighting the need to reduce
waste throughout the production process. This study investigated the impact of incorporating …

Tomato processing generates a by-product known as tomato pomace (TP), which contains
chemically diverse valuable components such as lycopene, phenols, dietary fibre, proteins …

Black rice, known for its high anthocyanin and antioxidant content, is native to Asian
countries like Japan, China, Thailand, India, and Indonesia. In India, it is primarily grown in …