HIGHLIGHTS
- who: Nelson Pereira and collaborators from the Sustainability Institute, Faculty of Science and Technology, Universidade do Algarve, Campus Gambelas have published the article: Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods, in the Journal: Foods 2023, 1532 of /2023/
- what: In this study the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. None of the studies aimed at valorising unripe tomatoes . . .
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