Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables

Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables

In recent years, the development of nutritionally enhanced foods with reduced environmental impact has gained significant importance. This study aimed to produce four types of tomato sauces: traditional, whole (including peels and seeds), traditional with added vegetables, and whole with added veget...

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Bibliographic Details
Main Authors: Enrico Maria Milito, Lucia De Luca, Giulia Basile, Martina Calabrese, Antonello Santini, Sabato Ambrosio, Raffaele Romano
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
food waste
tomatoes
food processing
new products development
nutritional enrichment
Online Access:https://www.mdpi.com/2304-8158/14/12/2037
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