Water extraction of tomato seed meal proteins was studied to find optimal conditions for
protein extraction and isolation. A central composite design including temperature, pH, time …

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 …

Whole meal, deoiled meal and protein concentrate (PC) of tomato seeds were fed to male
albino rats to study weight gain, along with standard and non-protein diets. Corrected …

Proteins of deoiled meal and alkali-extracted concentrate of tomato seeds were classified by
successive extractions with sodium chloride (0.5 M), aqueous ethanol (70%) and acetic acid …

Functional properties of tomato seed meals (whole and de‐oiled) and protein concentrates
(water, alkali, salt) were evaluated. Water and fat absorption of the meals were higher than …

Fat is an essential component for cookies structure and sensory attributes, but there is a
necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study …

Deoiled seed meal from tomato processing waste was used to supplement wheat flour (PBW
343) at 10, 20 and 30% levels to study the effect on rheological and baking properties …

The aim of this investigation was to incorporate tomato seed into bread in order to improve
its quality. For this purpose, wheat flour 650 type of a very good quality for bread making was …

There is an increasing interest to bio-components obtained from fruit and vegetable wastes.
Response surface methodology (RSM) was used optimization of condition for extraction of …

The purpose of this research was to enhance the bread's quality by adding tomato seed flour
to it. At the levels of 2, 4, and 7%, tomato seed flour was substituted by wheat flour for …