Results 1 to 10 of about 23,441 (246)
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
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells
Foods, 2020 The production of olive oil is accompanied by the generation of a huge amount of waste and by-products including olive leaves, pomace, and wastewater. The latter represents a relevant environmental issue because they contain certain phytotoxic compounds ...
Mariangela Centrone +10 more
doaj +1 more source