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Jing J, Li S, Qiao C, Li K, Zhu X, Zhang L. A tomato disease identification method based on leaf image automatic labeling algorithm and improved YOLOv5 model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7070-7082. [PMID: 37326973 DOI: 10.1002/jsfa.12793] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Tomato is one of the most important vegetables in the world. Timely and accurate identification of tomato disease is a critical way to ensure the quality and yield of tomato production. The convolutional neural network is a crucial means of disease identification. However, this method requires manual annotation of a large amount of image data, which wastes the human cost of scientific research. RESULTS To simplify the process of disease image labeling and improve the accuracy of tomato disease recognition and the balance of various disease recognition effects, a BC-YOLOv5 tomato disease recognition method is proposed to identify healthy growth and nine types of diseased tomato leaves. In the present study, the YOLOv5 model is improved by designing an automatic tomato leaf image labeling algorithm, using the weighted bi-directional feature pyramid network to change the Neck structure, adding the convolution block attention module, and changing the input channel of the detection layer. Experiments show that the BC-YOLOv5 method has an excellent image annotation effect on tomato leaves, with a pass rate exceeding 95%. Furthermore, compared with existing models, the performance indices of BC-YOLOv5 to identify tomato diseases are the best. CONCLUSION BC-YOLOv5 realizes the automatic labeling of tomato leaf images before the start of training. This method not only identifies nine common tomato diseases, but also improve the accuracy of disease identification and have a more balanced identification effect on various diseases. It provides a reliable method for the identification of tomato disease. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jiaping Jing
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
| | - Shufei Li
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
| | - Chen Qiao
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
| | - Kaiyu Li
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
| | - Xinyi Zhu
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
| | - Lingxian Zhang
- College of Information and Electrical Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Agricultural Informationization Standardization, Ministry of Agriculture and Rural Affairs, Beijing, China
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Mediterranean Food Industry By-Products as a Novel Source of Phytochemicals with a Promising Role in Cancer Prevention. Molecules 2022; 27:molecules27248655. [PMID: 36557789 PMCID: PMC9784942 DOI: 10.3390/molecules27248655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/14/2022] Open
Abstract
The Mediterranean diet is recognized as a sustainable dietary approach with beneficial health effects. This is highly relevant, although the production of typical Mediterranean food, i.e., olive oil or wine, processed tomatoes and pomegranate products, generates significant amounts of waste. Ideally, this waste should be disposed in an appropriate, eco-friendly way. A number of scientific papers were published recently showing that these by-products can be exploited as a valuable source of biologically active components with health benefits, including anticancer effects. In this review, accordingly, we elaborate on such phytochemicals recovered from the food waste generated during the processing of vegetables and fruits, typical of the Mediterranean diet, with a focus on substances with anticancer activity. The molecular mechanisms of these phytochemicals, which might be included in supporting treatment and prevention of various types of cancer, are presented. The use of bioactive components from food waste may improve the economic feasibility and sustainability of the food processing industry in the Mediterranean region and can provide a new strategy to approach prevention of cancer.
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Kumar S, Rajan A, Sunil CK, Radhakrishnan M, Rawson A. Recent Advances in The Utilization of Industrial Byproduct and Wastes Generated at Different Stages of Tomato Processing: Status Report. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sumit Kumar
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Anbarasan Rajan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Ashish Rawson
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
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Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030265] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
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 tomatoes generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato seeds are reservoirs of various nutrients, such as proteins, carbohydrates, lipids, minerals, and vitamins. These components make tomato seeds an important ingredient for application in food matrices. This review discusses the functional food properties of tomato seeds and their scope of utilization as major ingredients in the functional food industry. In addition, this review describes the development of tomato seeds as a potential nutritional and nutraceutical ingredient, along with recent updates on research conducted worldwide. This is the first review that demonstrates the nutritional profile of tomato seeds along with its diverse functional food properties and application as a functional food ingredient.
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Bayana D, İçier F. Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Damla Bayana
- Food Engineering Department, Graduate School of Natural and Applied Sciences Ege University Bornova Izmir Turkey
| | - Filiz İçier
- Department of Food Engineering, Faculty of Engineering Ege University Bornova Izmir Turkey
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Yagci S, Calıskan R, Gunes ZS, Capanoglu E, Tomas M. Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds. Food Chem 2022; 368:130847. [PMID: 34450500 DOI: 10.1016/j.foodchem.2021.130847] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 08/07/2021] [Accepted: 08/09/2021] [Indexed: 11/04/2022]
Abstract
In this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10, 15, and 20% (w/w) were prepared based on some preliminary experiments. The effect of tomato pomace addition to extruded snacks on the total phenolic content, total antioxidant capacity, contents of lycopene and phenolics, as well as their in vitro bioaccessibility; and additionally, physical, textural and sensory properties of the samples were investigated. According to the results, increasing levels of TPP in snacks significantly increased the content of individual phenolics including gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, rutin and quercetin. Similarly, increased amount of TPP in snacks enhanced the bioaccessible protocatechuic acid, chlorogenic acid, rutin and quercetin as well as lycopene (p < 0.05). TPP incorporated snacks displayed lower expansion indices, water absorption index (WAI) and water solubility index (WSI) and lightness; but had higher hardness, redness and yellowness values than the control. However, snacks had acceptable physical and sensory properties when enriched with 10% of TPP. The results suggest that tomato pomace can be added as a functional ingredient to improve the nutritional value of snack products.
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Affiliation(s)
- Sibel Yagci
- Department of Food Engineering, Karamanoğlu Mehmetbey University, 70100 Karaman, Turkey; Department of Food Engineering, Balıkesir University, 10145 Balıkesir, Turkey
| | - Rukiye Calıskan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, 70100 Karaman, Turkey
| | - Zeynep Saliha Gunes
- Department of Food Engineering, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| | - Merve Tomas
- Department of Food Engineering, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey.
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Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities. Biomed Pharmacother 2021; 142:112018. [PMID: 34449317 DOI: 10.1016/j.biopha.2021.112018] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 07/30/2021] [Accepted: 08/07/2021] [Indexed: 02/07/2023] Open
Abstract
The processing of tomato fruit into puree, juices, ketchup, sauces, and dried powders generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato processing by-products, particularly seeds, are reservoirs of health-promoting macromolecules, such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (α-tocopherol). Health-promoting properties make these bioactive components suitable candidates for the development of novel food and nutraceutical products. This review comprehensively demonstrates the bioactive compounds of tomato seeds along with diverse biomedical activities of tomato seed extract (TSE) for treating cardiovascular ailments, neurological disorders, and act as antioxidant, anticancer, and antimicrobial agent. Utilization of bioactive components can improve the economic feasibility of the tomato processing industry and may help to reduce the environmental pollution generated by tomato by-products.
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Grassino AN, Pedisić S, Dragović-Uzelac V, Karlović S, Ježek D, Bosiljkov T. Insight into High-Hydrostatic Pressure Extraction of Polyphenols from Tomato Peel Waste. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:427-433. [PMID: 32572675 DOI: 10.1007/s11130-020-00831-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this paper, high-hydrostatic pressure extraction (HHPE) as an emerging food processing and preservation technique constitutes an alternative to conventional thermal treatment that has been used for extraction of polyphenols from tomato peel waste generated by the canning industry. The impact of time (5 and 10 min), temperature (25, 35, 45 and 55 °C) and solvents (water, 1% HCl, 50 and 70% methanol with and without addition of HCl, and 50 and 70% ethanol), at a constant pressure of 600 MPa, has been evaluated in this paper with respect to polyphenols' yields. The results showed a significant (p < 0.05) variation in the contents of a great number of phenolic compounds in respect of the applied temperatures and solvents. On the other hand, the time invested in HHPE had no effect on polyphenols' yields. Among phenolic compounds, the p-coumaric acid (p-CA) and chlorogenic acid derivative (ChA der) are predominant, i.e., 0.57 to 67.41 mg/kg and 1.29 to 58.57 mg/kg, respectively, depending on the solvents and temperatures used. In particular, methanol (50 and 70%) at temperatures of 45 and 55 °C enhanced the recovery of polyphenols in comparison to other utilised solvents. In conclusion, this paper puts forth the theory that by applying HHPE with minimal expenditure of time, it is possible to achieve efficient production of polyphenols from low-cost tomato peel waste, generating income both for producers and agri-food industries.
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Affiliation(s)
- Antonela Ninčević Grassino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia.
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Damir Ježek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
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Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102424] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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10
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Vidyarthi SK, Simmons CW. Characterization and management strategies for process discharge streams in California industrial tomato processing. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 723:137976. [PMID: 32224393 DOI: 10.1016/j.scitotenv.2020.137976] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 03/08/2020] [Accepted: 03/14/2020] [Indexed: 06/10/2023]
Abstract
The California tomato industry is the leading processor of tomatoes in the world. Accordingly, it produces a large amount of solid and liquid byproducts during processing. Some of these byproducts are under-utilized and discarded. There is increasing demand for the conversion of tomato byproducts into value-added products. This study reviews the characteristics of solid residue and process water discharge streams generated at different stages of tomato processing in addition to their current management strategies. Furthermore, relevant policy that governs management of solid and liquid organic byproducts for California tomato processors is discussed. Finally, recommendations for novel and sustainable management strategies are explored.
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Affiliation(s)
- Sriram K Vidyarthi
- The Morning Star Company, Woodland, CA 95695, USA; Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Christopher W Simmons
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
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Acute and Subacute Toxicity Profiles of the Methanol Extract of Lycopersicon esculentum L. Leaves (Tomato), a Botanical with Promising In Vitro Anticancer Potential. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2020; 2020:8935897. [PMID: 32215048 PMCID: PMC7077039 DOI: 10.1155/2020/8935897] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 02/07/2020] [Accepted: 02/12/2020] [Indexed: 01/12/2023]
Abstract
Lycopersicon esculentum (tomato) is a plant widely used in Africa like food and to solve many health problems. The methanol crude extract of tomato recently demonstrated a good antiproliferative effect on many human cancer cell lines. The aim of this research was to evaluate the acute toxicity and subacute oral toxicity of methanolic extract from leaves of this plant. These toxicities were evaluated based on the OECD (Organization for Economic Cooperation and Development) guidelines. The assay of acute toxicity was performed using a total of 3 female rats, which received a single dose of 5000 mg/kg of methanolic extract via oral gavage. For the subacute toxicity study, 32 Wistar rats (males and females) were used. The groups were treated with three different doses of Lycopersicon esculentum methanolic extract (250, 500, and 1000 mg/kg b.w.) for 28 days and the control group received distilled water. The hematological, biochemical, and histopathological studies were performed after the sacrifice. Single dose of tomato extract caused no toxicity up to a dose of 5000 mg/kg body weight; hence, the median lethal dose (DL50) of leaves of this plant was greater than this value. However, lower toxic effects could be manifested in the long-term treatment at the highest dose (1000 mg/kg) because urea level and total serum proteins significantly increased at a dose of 1000 mg/kg with respect to control. The microscopic observation showed no remarkable pathological changes on all organs in the treated groups compared with the control groups of female and male rats. These results demonstrate that single dose of tomato extract leaves is relatively nontoxic at a dose of 5000 mg/kg b.w. and prolonged use of lower doses (250 and 500 mg/kg) of L. esculentum orally should be encouraged, whereas highest dose (1000 mg/kg) should be avoided.
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12
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Dziedzic K, Górecka D, Szwengiel A, Michniewicz J, Drożdżyńska A, Walkowiak J. Interactions between fecal bacteria, bile acids and components of tomato pomace. Food Sci Biotechnol 2019; 28:649-655. [PMID: 31093422 PMCID: PMC6484101 DOI: 10.1007/s10068-018-0527-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 11/12/2018] [Accepted: 11/28/2018] [Indexed: 12/20/2022] Open
Abstract
The tomato pomace obtained during processing as a residue of tomato processing from large industry. The interactions between tomato pomace and fecal bacteria, bile acids during in vitro digestion were studied. Digestion was carried out by using bioreactor in anaerobic conditions. Tomato pomace can significantly affect the count of fecal bacteria and the solubility of bile acids in in vitro digestion due to bonding ability of their proteins/peptides. The availability and use of bile acids does not only depend on the interactions between bile acids and bacteria, but also the interactions of bile acids with digested food components. Tomato pomace characterized high dietary fiber content and its fractions: 17.64-21.53% for cellulose and 13.48-18.63% for lignin. Given our results we supposed that fecal bacteria can use primary bile acids, as their source of energy in an environment where carbon availability is limited.
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Affiliation(s)
- Krzysztof Dziedzic
- Institute of Food Technology and Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
- Department of Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572 Poznan, Poland
| | - Danuta Górecka
- Department of Gastronomy Science and Functional Food, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Artur Szwengiel
- Institute of Food Technology and Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Jan Michniewicz
- Institute of Food Technology and Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Agnieszka Drożdżyńska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland
| | - Jarosław Walkowiak
- Department of Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572 Poznan, Poland
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Lu Z, Wang J, Gao R, Ye F, Zhao G. Sustainable valorisation of tomato pomace: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Zhang W, Xie F, Liu X, Luo J, Wu J, Wang Z. Pectin from Black Tomato Pomace: Characterization, Interaction with Gallotannin, and Emulsifying Stability Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201800172] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Wei Zhang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Fan Xie
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Xiaohui Liu
- College of Longrun Pu-erh Tea, Yunnan Agriculturual University; Kunming 650201 Yunnan China
| | - Jing Luo
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Jinhong Wu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
| | - Zhengwu Wang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University; NO. 800, Dongchuan Road Shanghai 200240 China
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A Green Extraction Process to Recover Polyphenols from Byproducts of Hemp Oil Processing. RECYCLING 2018. [DOI: 10.3390/recycling3020015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Milczarek RR, Ferry JJ, Alleyne FS, Olsen CW, Olson DA, Winston R. Solar thermal drum drying performance of prune and tomato pomaces. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.08.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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