Results 1 to 10 of about 43,952 (195)
Defying role of specific microorganisms on efficiency of organic materials (olive pomace) on the growth and productivity of olive trees [PDF]
New Valley Journal of Agricultural Science, 2023 This study has been carried out through three successive seasons (2012, 2013 and 2014) on 12 years old Manzanillo olive trees in a private orchard located at 50 km of Cairo – Alexandria road in north-west of Egypt. The main objective of this study was to
Abd El Aziz El Taweel +3 more
doaj +1 more source
In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits [PDF]
Molecules, 2021 The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed.
Adriana Maite Fernández-Fernández +6 more
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Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process [PDF]
Molecules, 2021 At present the olive oil industry produces large amounts of secondary products once considered waste or by-products. In this paper, we present, for the first time, a new interesting olive by-product named “dried destoned virgin olive pomace” (DDVOP), produced by the pomace oil industry.
Benincasa C. +5 more
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Physicochemical parameters of grape pomace subject to grape processing technology applied [PDF]
E3S Web of Conferences, 2021 This article presents experimental data on physicochemical parameters (humidity, density, bulk density, effective viscosity) of grape pomace of various white and red grape varieties, subject to the processing technology applied.
Ageyeva Natalia +3 more
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Foods, 2022 One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management.
B. Shain Zuñiga-Martínez +5 more
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Antioxidants, 2021 Grape pomace is a valuable source of various bioactive compounds such as plant-derived polyphenols and polyunsaturated fatty acids (PUFAs). The commercial demand of grape skin and seed powders as nutraceuticals is still growing.
Éva Szabó +7 more
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Foods, 2023 Chokeberry pomace is a potential source of natural colourants, antimicrobial agents, and anti-senescence compounds due to its high polyphenols content.
Efaishe Tweuhanga Angaleni Kavela +2 more
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Molecules, 2022 Tomato producing and processing industries present undoubted potential for industrial discarded products valorization whether due to the overproduction of fresh tomatoes or to the loss during processing. Although tomato by-products are not yet considered
Tânia Laranjeira +6 more
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Bioengineering, 2022 Valorizing the wastes of the food industry sector as additives in foods and beverages enhances human health and preserves the environment. In this study, pomegranate pomace (PP) was obtained from the company Schweppes and exposed to the production of ...
Nouf H. Alsubhi +12 more
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Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging
Foods, 2022 The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable ...
Joanna Grzelczyk +2 more
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