Results 111 to 120 of about 43,981 (224)

Raspberry Pomace - Composition, Properties And Application

European Journal of Biological Research, 2017
Raspberry pomace can be valorised due to its nutritionally favourable effect on human health. It is an important source of polyphenols, ellagic acid, ellagitannins, tocopherols, unsaturated fatty acids, and dietary fibre. Thus, raspberry pomace can be considered as a potential raw material to receive products rich in polyphenols or dietary fibre, which
openaire   +2 more sources

Functional and Nutraceutical Properties of Protein and Polyphenols Extracted From Agro‐Industrial Waste: A Comprehensive Review

eFood, Volume 7, Issue 1, February 2026.
The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam, Ali Imran, Areesha Ahmed, Faiyaz Ahmed, Musarrat Rasheed, Amar Shankar, Neeraj Khare, Swati Sharma, Rutaba Nadeem, Abdela Befa Kinki   +9 more
wiley   +1 more source

Monitoring of total contents of copper in organically and conventionally managed soils. Part 1: Study plan and preliminary sampling of copper and other anthropogenic induced heavy metal contents in vineyard soils [PDF]

, 2010
The project aims to develop a survey designed for the representative assessment of copper contents in vineyard soils. The method development for the sampling of adequate monitoring areas is based on a preliminary survey of load distribution as well as on
Eibach, Rudolf, Maixner, Michael, Reichmuth, Christoph, Riepert, Frank, Steindl, Anna, Strassemeyer, Jörn, Strumpf, Thomas   +6 more
core   +2 more sources

Effect of Pomace Drying on Apple Pectin

LWT - Food Science and Technology, 2002
The effect of temperature used for drying apple pomace on apple pectin characteristics, including chemical composition, color and gelpoint temperature (Tg) was determined. Pomace was obtained from commercial Granny Smith apples and dried in a rotary drier at different air temperatures (Tdr = 60, 70, 80 and 105 °C).
Constenla, Diana Teresita, Ponce, A. G., Lozano, Jorge Enrique   +2 more
openaire   +2 more sources

Utilization of Walnut Male Flowers (Juglans regia L.) as a Functional Ingredient in Biscuits: Impacts on Dough Rheology, Nutritional Composition, Glycemic Response, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
This study investigated walnut male flowers (WFs) as a functional ingredient in biscuits. Replacing wheat flour with 0%–10% WFs enhanced dough viscoelasticity, increased protein and fiber content, and reduced the predicted glycemic index by up to 16%.
Guoshuang Qin, Yajing Li, Jian Sun, Zhenxing Wang, Jinggui Nie, Kin Weng Kong, Amin Ismail, Yongyu Si, Xuechun Zhang   +8 more
wiley   +1 more source

Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations [PDF]

, 2012
The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers.
Budiyati, C.S., Kumoro, A.C., Pinandita, A.P.P., Retnowati, D. S., Rianasari, D   +4 more
core  

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation [PDF]

, 2017
Grape pomace is an abundant/accessible food industry by-product that contains a wide range of phenolic compounds, which have been related to several health benefits and bioactivities.
Barros, Lillian, Calhelha, Ricardo C., Correa, Vanesa G., Corrêa, Rúbia C.G., Dias, Maria Inês, Ferreira, Isabel C.F.R., Haminiuk, Charles W.I., Kato, Camila G., Peralta, Rosane M.   +8 more
core   +1 more source

Structural Characterization and Antioxidant Activity of Polysaccharides From Indigo Naturalis Ophiopogon japonicus: Effects of Processing and Extraction Methods

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Indigo naturalis processing significantly increased polysaccharide and uronic acid content, altered monosaccharide composition, and introduced high‐molecular‐weight fractions. Structural changes enhanced DPPH and superoxide anion scavenging activities, especially in reflux‐extracted processed samples (W‐IP, IC50 = 3.19 mg/mL).
Yi Zhao, Yi Zhong, Qi Zheng, Chun‐Yan Yin, Jia‐Li Cai, Di‐Jun Wang, Li Zhu, Ji Cao, Xiao‐Jing Yan, Yuan‐Pei Lian   +9 more
wiley   +1 more source

Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces

Plants
An investigation of the ultrasound-assisted extraction (UAE) of polyphenol-rich aqueous extracts from blackberry, chokeberry and raspberry pomaces was carried out.
Iga Piasecka, Rita Brzezińska, Stanisław Kalisz, Artur Wiktor, Agata Górska   +4 more
doaj   +1 more source

Chemical Composition and In Sacco Degradation Kinetics of Four Common Biowastes in Canterbury

New Zealand Journal of Agricultural Research, Volume 69, Issue 1, February 2026.
This research aimed to quantify the chemical composition and rumen degradation kinetics of three local and one imported biowaste using the in sacco nylon bag technique. Triplicate samples of oven‐dried biowastes ground to 4 mm were incubated in the rumens of four cows for 0 h, 2 h, 4 h, 6 h, 12 h, 24 h and 72 h.
Antonia S. E. Olszewski, Mancoba Mangwe, Brett Robinson, David Whitehead, Racheal H. Bryant   +4 more
wiley   +1 more source