References

• Altan, A., McCarthy, K. L., & Maskan, M. (2008). Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. Journal of Food Engineering, 84, 231–242. doi:10.1016/j.jfoodeng.2007.05.014
   Web of Science ®Google Scholar
• Alves, A. B., Bragagnolo, N., Da Silva, M. G., Skibsted, L. H., & Orlien, V. (2012). Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products. Food and Bioproducts Processing, 90, 499–505. doi:10.1016/j.fbp.2011.10.004
   Web of Science ®Google Scholar
• Benakmoum, A., Abbeddou, S., Ammouche, A., Kefalas, P., & Gerasopoulos, D. (2008). Valorisation of low quality edible oil with tomato peel waste. Food Chemistry, 110, 684–690. doi:10.1016/j.foodchem.2008.02.063
   Web of Science ®Google Scholar
• Calvo, M. M., García, M. L., & Selgas, M. D. (2008). Dry fermented sausages enriched with lycopene from tomato peel. Meat Science, 80, 167–172. doi:10.1016/j.meatsci.2007.11.016
   PubMed Web of Science ®Google Scholar
• Capanoglu, E., Beekwilder, J., Boyacioglu, D., De Vos, R. C. H., & Hall, R. D. (2010). The effect of industrial food processing on potentially health beneficial tomato antioxidants. Critical Reviews in Food Science and Nutrition, 50, 919–930. doi:10.1080/10408390903001503
   PubMed Web of Science ®Google Scholar
• Chérif, J. K., Jémai, S., Rahal, N. B., Jrad, A., & Trabelsi-Ayadi, M. (2010). Study of antioxidant and antiradical capacity of fresh and industrial waste of Tunisia tomato. Valorization of Tunisian tomato in bioactive molecules. Tunisian Journal of Medicinal Plants and Natural Products, 4, 116–125.
   Google Scholar
• Di Donato, P., Fiorentino, G., Anzelmo, G., Tommonaro, G., Nicolaus, B., & Poli, A. (2011). Re-use of vegetable wastes as cheap substrates for extremophile biomass production. Waste and Biomass Valorization, 2(2), 103–111. doi:10.1007/s12649-011-9062-x
   Web of Science ®Google Scholar
• Elbadrawy, E., & Sello, A. (2016). Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian Journal of Chemistry, 9, S1010–S1018. doi:10.1016/j.arabjc.2011.11.011
   Web of Science ®Google Scholar
• Eller, F. J., Moser, J. K., Kenar, J. A., & Taylor, S. L. (2010). Extraction and analysis of tomato seed oil. Journal of the American Oil Chemists’ Society, 87, 755–762. doi:10.1007/s11746-010-1563-4
   Web of Science ®Google Scholar
• Enser, M. (2001). The role of fats in human nutrition. In B. Rossell (Ed.), Oils and fats. vol. 2. Animal carcass fats (pp. 77–122). Leatherhead, Surrey, UK: Leatherhead Publishing. ISBN 0905748743.
   Google Scholar
• FAOSTAT. (2014). Food and Agriculture Organisation Statistics Database. Retrieved from http://www.fao.org/faostat/en/#data.
   Google Scholar
• García Herrera, P., Sánchez-Mata, M. C., & Cámara, M. (2010). Nutritional characterization of tomato fiber as a useful ingredient for food industry. Innovative Food Science & Emerging Technologies, 11, 707–711. doi:10.1016/j.ifset.2010.07.005
   Web of Science ®Google Scholar
• García, M. L., Calvo, M. M., & Selgas, M. D. (2009). Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient. Meat Science, 83, 45–49. doi:10.1016/j.meatsci.2009.03.009
   PubMed Web of Science ®Google Scholar
• García-Valverde, V., Navarro-González, I., García Alonso, J., & Periago, M. (2013). Antioxidant bioactive compounds in selected industrial processing and fresh consumption tomato cultivars. Food and Bioprocess Technology, 6(2), 391–402. doi:10.1007/s11947-011-0687-3
   Web of Science ®Google Scholar
• George, B., Kaur, C., Khurdiya, D. S., & Kapoor, H. C. (2004). Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chemistry, 84, 45–51. doi:10.1016/S0308-8146(03)00165-1
   Web of Science ®Google Scholar
• González, M., Cid, M. C., & Lobo, M. (2011). Usage of tomato (Lycopersicum esculentum Mill.) seeds. In V. R. Preedy, R. R. Watson, & V. B. Patel (Eds.), Nuts and seeds in health and disease prevention (pp. 1123–1132). Amsterdam: Elsevier. ISBN: 9780123756886.
   Google Scholar
• Grassino, A. N., Brnčić, M., Vikić-Topić, D., Roca, S., Dent, M., & Brnčić, S. R. (2016). Ultrasound assisted extraction and characterization of pectin from tomato waste. Food Chemistry, 198, 93–100. doi:10.1016/j.foodchem.2015.11.095
   PubMed Web of Science ®Google Scholar
• ISO. (2000). Animal feeding stuffs - Determination of fat content (ISO 6492). Geneva: Author.
   Google Scholar
• ISO. (2001). Animal feeding stuffs - Determination of moisture and other volatile matter content (ISO 6496). Geneva: Author.
   Google Scholar
• ISO. (2002). Animal feeding stuffs - Determination of crude fibre content - method with intermediate filtration (ISO 6865). Geneva: Author.
   Google Scholar
• ISO. (2008). Animal feeding stuffs – Determination of the content of fatty acids – part 2: Gas chromatographic method (ISO/TS 17764-2). Geneva: Author.
   Google Scholar
• ISO. (2009). Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content – Part 2: Block digestion and steam distillation method (ISO 5983-2). Geneva: Author.
   Google Scholar
• ISO. (2010). Cereals, pulses and by-products - Determination of ash yield by incineration (ISO 2171). Geneva: Author.
   Google Scholar
• King, A. J., & Zeidler, G. (2004). Tomato pomace may be a good source of vitamin E in broiler diets. California Agriculture, 58, 59–62. doi:10.3733/ca.v058n01p59
   Google Scholar
• Knoblich, M., Anderson, B., & Latshaw, D. (2005). Analyses of tomato peel and seed byproducts and their use as a source of carotenoids. Journal of the Science of Food and Agriculture, 85, 1166–1170. doi:10.1002/jsfa.2091
   Web of Science ®Google Scholar
• Kong, K.-W., Khoo, H.-E., Prasad, K. N., Ismail, A., Tan, C.-P., & Rajab, N. F. (2010). Revealing the power of the natural red pigment lycopene. Molecules, 15, 959–987. doi:10.3390/molecules15020959
   PubMed Web of Science ®Google Scholar
• Kris-Etherton, P. M., Harris, W. S., & Appel, L. J.; American Heart Association Nutrition Committee. (2002). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation, 106, 2747–2757. doi:10.1161/01.CIR.0000038493.65177.94
   PubMed Web of Science ®Google Scholar
• Lavecchia, R., & Zuorro, A. (2008). Enhancement of lycopene extraction from tomato peels by enzymatic treatment. Chemical Engineering Transactions, 14, 301–308.
   Google Scholar
• Mansoori, B., Modirsanei, M., & Kiaei, M. M. (2008). Influence of dried tomato pomace as an alternative to wheat bran in maize or wheat based diets, on the performance of laying hens and traits of produced eggs. Iranian Journal of Veterinary Research, Shiraz University, 9(4), 341–346.
   Web of Science ®Google Scholar
• Martínez-Valverde, I., Periago, M. J., Provan, G., & Chesson, A. (2002). Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). Journal of the Science of Food and Agriculture, 82, 323–330. doi:10.1002/jsfa.1035
   Web of Science ®Google Scholar
• Moayedi, A., Hashemi, M., & Safari, M. (2016). Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: Optimization of fermentation conditions. Journal of Food Science and Technology-Mysore, 53(1), 391–400. doi:10.1007/s13197-015-1965-2
   Web of Science ®Google Scholar
• Mohammadzadeh, S., Sharriatpanahi, M., Hamedi, M., Amanzadeh, Y., Sadat Ebrahimi, S. E., & Ostad, S. N. (2007). Antioxidant power of Iranian propolis extract. Food Chemistry, 103, 729–733. doi:10.1016/j.foodchem.2006.09.014
   Web of Science ®Google Scholar
• Nagata, M., & Yamashita, I. (1992). Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. Journal of the Japanese Society for Food Science Technology, 39, 925–928. doi:10.3136/nskkk1962.39.925
   Web of Science ®Google Scholar
• Nobre, B. P., Palavra, A. F., Pessoa, F. L. P., & Mendes, R. L. (2009). Supercritical CO2 extraction of trans-lycopene from Portuguese tomato industrial waste. Food Chemistry, 116, 680–685. doi:10.1016/j.foodchem.2009.03.011
   Web of Science ®Google Scholar
• Nour, V., Ionica, M. E., & Trandafir, I. (2015). Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste. Journal of Food Science and Technology-Mysore, 52, 8260–8267. doi:10.1007/s13197-015-1934-9
   Web of Science ®Google Scholar
• Nour, V., Trandafir, I., & Cosmulescu, S. (2013). HPLC determination of phenolic acids, flavonoids and juglone in walnut leaves. Journal of Chromatographic Science, 51, 883–890. doi:10.1093/chromsci/bms180
   PubMed Web of Science ®Google Scholar
• Oliveira, I., Sousa, A., Ferreira, I. C. F. R., Bento, A., Estevinho, L., & Pereira, J. A. (2008). Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks. Food and Chemical Toxicology, 46, 2326–2331. doi:10.1016/j.fct.2008.03.017
   PubMed Web of Science ®Google Scholar
• Paryad, A., & Rashidi, M. (2009). Effect of yeast (Saccharomyces cerevisiae) on apparent digestibility and nitrogen retention of tomato pomace in sheep. Pakistan Journal of Nutrition, 8, 273–278. doi:10.3923/pjn.2009.273.278
   Google Scholar
• Persia, M. E., Parsons, C. M., Schang, M., & Azcona, J. (2003). Nutritional evaluation of dried tomato seeds. Poultry Science, 82, 141–146. doi:10.1093/ps/82.1.141
   PubMed Web of Science ®Google Scholar
• Peschel, W., Sánchez-Rabaneda, F., Diekmann, W., Plescher, A., Gartzía, I., Jiménez, D., … Codina, C. (2006). An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry, 97, 137–150. doi:10.1016/j.foodchem.2005.03.033
   Web of Science ®Google Scholar
• Poli, A., Anzelmo, G., Fiorentino, G., Nicolaus, B., Tommonaro, G., & Di Donato, P. (2011). Polysaccharides from wastes of vegetable industrial processing: New opportunities for their eco-friendly re-use. In M. Elnashar (Ed.), Biotechnology of biopolymers (pp. 33–56). Ch. 2. Rijeka: Intech. ISBN 9789533071794.
   Google Scholar
• Salajegheh, H. M., Ghazi, S., Mahdavi, R., & Mozafari, O. (2012). Effects of different levels of dried tomato pomace on performance, egg quality and serum metabolites of laying hens. African Journal of Biotechnology, 11, 15373–15379. doi:10.5897/AJB12.1031
   Google Scholar
• Savatović, S. M., Ćetković, G. S., Čanadanović-Brunet, J. M., & Đilas, S. M. (2010). Utilization of tomato waste as a source of polyphenolic antioxidants. Acta Periodica Technologica, 41, 187–194. doi:10.2298/APT1041187S
   Google Scholar
• Simopoulos, A. P. (2002). The Importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56, 365–379. doi:10.1016/S0753-3322(02)00253-6
   PubMed Web of Science ®Google Scholar
• Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagent. American Journal of Enology and Viticulture, 16, 144–158.
   Google Scholar
• Slimestad, R., & Verheul, M. J. (2009). Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars. Journal of the Science of Food and Agriculture, 89, 1255–1270. doi:10.1002/jsfa.3605
   Web of Science ®Google Scholar
• Sogi, D. S., Sidhu, J. S., Arora, M. S., Garg, S. K., & Bawa, A. S. (2002). Effect of tomato seed meal supplementation on the dough and bread characteristics of wheat (PBW 343) flour. International Journal of Food Properties, 5, 563–571. doi:10.1081/JFP-120015492
   Web of Science ®Google Scholar
• Tommonaro, G., Poli, A., De Rosa, S., & Nicolaus, B. (2008). Tomato derived polysaccharides for biotechnological applications: Chemical and biological approaches. Molecules, 13, 1384–1398. doi:10.3390/molecules13061384
   PubMed Web of Science ®Google Scholar
• Toor, R. K., & Savage, G. P. (2005). Antioxidant activity in different fractions of tomatoes. Food Research International, 38, 487–494. doi:10.1016/j.foodres.2004.10.016
   Web of Science ®Google Scholar
• Varzaru, I., Untea, A. E., Martura, T., Olteanu, M., Panaite, T. D., Schitea, M., & Van, I. (2013). Development and validation of an RP-HPLC method for methionine, cystine and lysine separation and determination in corn samples. Revista De Chimie-Bucharest, 67(7), 673–679.
   Google Scholar
• WPTC (The World Processing Tomato Council). (2015). World production estimate as of 15 October 2015. Retrieved January 10, 2017, from www.wptc.to/
   Google Scholar
• Zuorro, A., Lavecchia, R., Medici, F., & Piga, L. (2013). Enzyme-assisted production of tomato seed oil enriched with lycopene from tomato pomace. Food and Bioprocess Technology, 6(12), 3499–3509. doi:10.1007/s11947-012-1003-6
   Web of Science ®Google Scholar
• Zuorro, A., Lavecchia, R., Medici, F., & Piga, L. (2014). Use of cell wall degrading enzymes for the production of high-quality functional products from tomato processing waste. Chemical Engineering Transactions, 38, 355–360. doi:10.3303/CET1438060
   Google Scholar