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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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  • ThesisItemOpen Access
    USE OF SUPERCRITICAL CO2 EXTRACTED CAROTENOIDS FROM TOMATO POMACE IN SELECTED FOOD PRODUCTS
    (AAU, Anand, 2014) PIYUSH JADAV; Dr. S.H. Akbari
    Tomato (Lycopersicon esculentum) is a fruit used mainly as a vegetable both in fresh as well as in processed forms. Lycopene, an important carotenoid in tomatoes is responsible for the red colour in tomatoes. The antioxidant capability of lycopene has led to promising results in decreasing the risk of some illnesses and diseases. Tomatoes are processed for the production of many useful food items such as juice, paste, puree, catsup, sauce, etc. Tomato pomace is the main by-product of such processing and does not have high economic utilization at present. The tomato processing waste (pomace) having peel, some pulp and seed has a high amount of lycopene and hence, is considered to be the potential raw material for production of natural lycopene. However, the pomace is a high moisture by-product and therefore, it is require to dry it appropriately for preservation and then used for lycopene extraction.