Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/81913Registo completo
| Campo DC | Valor | Idioma |
|---|---|---|
| dc.contributor.author | Coelho, M. | por |
| dc.contributor.author | Rodrigues, A. S. | por |
| dc.contributor.author | Teixeira, J. A. | por |
| dc.contributor.author | Pintado, M. E. | por |
| dc.date.accessioned | 2023-01-17T10:03:22Z | - |
| dc.date.available | 2023-01-17T10:03:22Z | - |
| dc.date.issued | 2023-06 | - |
| dc.identifier.citation | Coelho, M. C., Rodrigues, A. S., Teixeira, J. A., & Pintado, M. E. (2023, June). Integral valorisation of tomato by-products towards bioactive compounds recovery: Human health benefits. Food Chemistry. Elsevier BV. http://doi.org/10.1016/j.foodchem.2022.135319 | por |
| dc.identifier.issn | 0308-8146 | por |
| dc.identifier.uri | https://hdl.handle.net/1822/81913 | - |
| dc.description.abstract | The tomato processing industry is one of the world's most important markets. This industry aims to optimise production, minimise energy costs and waste streams while ensuring high-quality products. This sector produces substantial amounts of by-products frequently disposed of as waste rather than reintroducing them with a new intent into the supply chain. However, these by-products are rich in bioactive compounds (BC), including carotenoids, fibre, which exhibit antioxidant, anti-inflammatory and chemopreventive properties, and cardiovascular protection. Reusing these compounds is favourable to reducing the environmental impact and enables the development of added-value products with various possible uses such as food and feed additives, nutraceuticals, cosmeceuticals, etc. This review summarises relevant issues towards the recovery and valorisation of BC from industrial tomato by-products within a circular economy context. | por |
| dc.description.sponsorship | The authors would like to thank the CCTI group that kindly provided the samples. Also to thank to project Co-promoção nº 016403, “MULTIBIOREFINERY”, supported by Programa Operacional Competitividade e Internacionalização and by Programa Operacional Regional de Lisboa, in its component FEDER, and by Fundação para a Ciência e Tecnologia, byprojects UID/Multi/50016/2020 and UIDB/04469/2020 administrated by FCT, and by the I&D&I AgriFood XXI project (NORTE-01-0145-FEDER-000004) co-funded by the European Regional Development Fund under the scope of Norte2020 (Programa Operacional Regional do Norte 2014/2020) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.. Furthermore, the author Marta Coelho would like to acknowledge FCT for your PhD grant with the reference [grant number SFRH/BD/111884/2015]. | por |
| dc.language.iso | eng | por |
| dc.publisher | Elsevier 1 | por |
| dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50016%2F2020/PT | por |
| dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT | por |
| dc.relation | info:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F111884%2F2015/PT | por |
| dc.rights | openAccess | por |
| dc.subject | Tomato valorisation | por |
| dc.subject | carotenoids | por |
| dc.subject | bioaccessibility | por |
| dc.subject | bioavailability | por |
| dc.subject | biological properties | por |
| dc.title | Integral valorisation of tomato by-products towards bioactive compounds recovery: Human health benefits | por |
| dc.type | article | - |
| dc.peerreviewed | yes | por |
| dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0308814622032812 | por |
| dc.comments | CEB56001 | por |
| oaire.citationConferencePlace | Netherlands | - |
| oaire.citationVolume | 410 | por |
| dc.date.updated | 2023-01-14T10:10:38Z | - |
| dc.identifier.doi | 10.1016/j.foodchem.2022.135319 | por |
| dc.identifier.pmid | 36634564 | por |
| dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
| dc.subject.wos | Science & Technology | por |
| sdum.journal | Food Chemistry | por |
| oaire.version | P | por |
| dc.identifier.articlenumber | 135319 | por |
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Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| document_56001_1.pdf | 2,68 MB | Adobe PDF | Ver/Abrir |
