D. P. Efremov, I. Zharkova, I. Plotnikova, D. Ivanchikov, N. Gizatova
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The article provides an analysis of modern scientific and technical information covering the use of tomato fruits and products of their processing in various sectors of the food industry. It is noted that the use of natural products of tomato processing, containing a large amount of essential substances useful for the human body, including antioxidants (lycopene, β-carotene), vitamins, minerals, will expand the range of products of the "health" group, functional and specialized, to satisfy consumer demand for products that have a preventive effect in the fight against many diseases and create waste-free tomato processing technologies. At the moment, there is a need to develop new competitive technologies using tomatoes, which is of scientific and applied importance for the food industry, primarily for the baking, confectionery and fat-and-oil industries.
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