Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods

Food Hydrocolloids 2026 Open access

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Authors: Bodoor Nabil Aljurf, Sara Cutroneo, Kelly Bugatti, Bora Barlas, Amro K.H. Bashir, Serpil Sahin, Halil Mecit Öztop, Tullia Tedeschi

DOI: 10.1016/j.foodhyd.2026.112565

Cited by: 3

References: 72

Fields of Study & Subjects

Proteins in Food Systems Nanocomposite Films for Food Packaging Food composition and properties

References 72