Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods
Manoj Kumar(ICAR - Central Institute for Research on Cotton Technology), Mohamed Mekhemar(Christian-Albrechts-Universität zu Kiel), Ryszard Amarowicz(Polish Academy of Sciences), Deepak Chandran(Government of Kerala), Sangram Dhumal(Unknown), Simona Grasso(University College Dublin), Bruno Augusto Mattar Carciofi(University of California, Davis), Lejaniya Abdul Kalam Saleena(UCSI University), Maharishi Tomar(Central Institute of Post-Harvest Engineering and Technology), Marisennayya Senapathy(Wolaita Sodo University), Dipendra Kumar Mahato(Indian Institute of Technology Kharagpur), Abhijit Dey(Techno India University), R. Pandiselvam(Indian Agricultural Statistics Research Institute), Sushil Changan(National Institute of Abiotic Stress Management), Surinder Singh(Panjab University), Deep Jyoti Bhuyan(Western Sydney University), Amanda Gomes Almeida Sá(University of Manitoba), Sureshkumar Rajalingam(Amrita Vishwa Vidyapeetham), Marthandan Vishvanathan(Amrita Vishwa Vidyapeetham)
Cited by 75
Related Papers
Plant proteins as high-quality nutritional source for human diet
|Trends in Food Science & Technology|2020|580
Prospects of using nanotechnology for food preservation, safety, and security
|Journal of Food and Drug Analysis|2018|458
Food processing for the improvement of plant proteins digestibility
|Critical Reviews in Food Science and Nutrition|2019|419
A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries
|Trends in Food Science & Technology|2017|302