About the book

Tomato is a valuable vegetable, particularly popular all over the world. More than 80 % of grown tomatoes in the world are processed as tomato juice, paste, puree, ketchup, sauce, etc. The industrial processing of tomatoes generates large amounts of by-products. These by-products create major disposal problems for the industry in terms of costs and potential negative impact on the environment, but they also represent a promising, low-cost source of carotenoids (primarily lycopene) and other biologically active compounds, which may be used in the high value-added innovative products for food, pharmacy, and cosmetic industry.

The epidemiological data indicate an inverse relationship between tomato and tomato product consumption and risk of different types of cancer (digestive tract, breast, skin, bladder, and prostate) and the occurrence of coronary heart disease. In this context, there is great potential for tomatoes in innovative research from agronomy, plant physiology, selection, phytochemistry to processing technologies for food, pharmacy, and cosmetics.

This book aims to cover some interesting research topics for tomatoes, including chemical composition, sustainable processing technologies, and more. This book will add significant value for researchers, academics, and students in the field of agronomy, food, pharmacy, and other sectors.