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Food Reviews International Volume 40, 2024 - Issue 1
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Review

Advances in Peeling Techniques for Tomato:A Comprehensive Review

Li Zhanga School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of ChinaView further author information
,
Li Chenb Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, ChinaView further author information
,
Cunshan Zhoua School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9119-3941View further author information
ORCID Icon,
Abdullateef Taiye Mustaphaa School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of ChinaView further author information
&
Hafida Wahiaa School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of ChinaView further author information
Pages 212-229 | Published online: 15 Jan 2023

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Eduardo Puértolas, Izaskun Pérez & Xabier Murgui. (2023) Potential of CO2 laser for food processing: Applications and challenges. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Yuqing Wang, Long Zhang, Xiaojie Yu, Cunshan Zhou, Abu ElGasim Ahmed Yagoub & Dajing Li. (2023) A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water. Food Reviews International 0:0, pages 1-17.
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Articles from other publishers (1)

Iness Jabri Karoui, Emna Chaabani, Imen Dali, Abdelkarim Aydi, Majdi Hammami & Manef Abderrabba. (2023) Optimization of antioxidant and lycopene extraction from tomato pomace using Hansen solubility parameters and its application in chicken meat preservation. Journal of Food Science 88:9, pages 3714-3724.
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