Billions of tons of agro-industrial residues are produced worldwide. This is associated with
the risk of pollution as well as management and economic problems. Simultaneously, non …

Agriculture-based food byproducts cause enormous environmental stress and a market
value loss of 132 billion euros per year. The most wasted product groups in Europe are …

In this investigation, the influence of the application of pulsed electric fields (PEFs) of
different intensities (3–7 kV/cm and 0–300 μs) on the carotenoid extraction from tomato peel …

There is a large potential in Europe for valorization in the vegetable food supply chain. For
example, there is occasionally overproduction of tomatoes for fresh consumption, and a …

The overuse of chemical nitrogen (N) and phosphorus (P) fertilizers in tomato cultivation is
common for high fruit yields to meet the ever-increasing industrial needs, resulting in poor …

Currently there is a drive towards the minimisation and reclamation of valuable materials
from the waste products of the food and beverage industry. This can be achieved through …

Tomatoes are mostly harvested at the orange and red-ripe stages. A survey among
consumers indicated that tomatoes are most often stored in the refrigerator well below 10° C …

Tomatoes are typically not peeled before being made into juice but the peels contain
enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the …

Due to the wide variety and great quality differences, it is very confusing for consumers and
growers to choose the best variety. For this purpose, we conducted a greenhouse test to …

BACKGROUND Accumulation and stability of tomato lycopene markedly depends on the
cultivar, plant growing and storage conditions. To estimate lycopene in open‐field cultivated …