Fruit Pomace as a Functional Ingredient in Wheat Biscuits: Mineral Composition, Colour Characteristics, and Quality Evaluation of Peach Pomace-Enriched Biscuits [PDF]
MoleculesFruit pomace represents a valuable by-product of the fruit processing industry that can be reutilized to improve the nutritional quality of bakery products while contributing to sustainable waste valorisation. This study evaluated the effect of partially
Sina Cosmulescu, Maria Bianca Mandache
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Compositional Variability of Rowanberry Genotypes and Sugar–Organic Acid Distribution Between Juice and Pomace [PDF]
MoleculesThis study evaluated the compositional and processing characteristics of 17 rowanberry (Sorbus spp.) genotypes, including sweet cultivars, interspecific hybrids, and a wild rowanberry.
Viive Sarv, Hedi Kaldmäe, Alar Aluvee
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Upcycling Fruit and Vegetable Pomace Powders for Technological, Nutritional and Sensory Enhancement of Cookies [PDF]
Food Technology and BiotechnologyResearch background. Upcycling fruit and vegetable pomace into value-added bioproducts is an effective strategy to reduce food waste while enhancing the nutritional quality of processed foods. Cookies, typically high in sugar and fat, are good candidates
Selene Kozyra Bilicich +8 more
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Development, Physicochemical, and Sensory Evaluation of Naturally Formulated Dehydrated Fruits Rolls Enriched with Sea Buckthorn and Grape Freeze-Dried Pomace Powders [PDF]
FoodsPomaces, by-products from beverage industries, which are extremely rich in various bioactive compounds such as dietary fiber, polyphenolic compounds, carotenoids, etc., represent valuable sources of natural antioxidants.
Luminița Grosu +3 more
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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
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Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants [PDF]
Journal of Food and Dairy Sciences, 2022 Fruits and vegetables generate large volume of wastes annually. They constitute an excellent source of bioactive compounds, which have a positive impact on health and are known to modulate the metabolic processes as well as influence the cellular ...
Ghada El-Araby
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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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