Results 121 to 130 of about 44,536 (215)

Enhancing Nutritional Value of Rhubarb (Rheum rhaponticum L.) Products: The Role of Fruit and Vegetable Pomace

Agriculture
In this study, the quality and health-promoting components in rhubarb products sweetened with isomaltulose and enriched with fruit (apple, chokeberry, black currant) and vegetable (beetroot, carrot) pomace were assessed.
Anna Korus, Jarosław Korus
doaj   +1 more source

Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure

Foods
Grenache (GN) and Cabernet Sauvignon (CS) are two traditional red grape varieties widely cultivated in the Mediterranean area and both late-ripening cultivars, which makes them less sensitive to global warming conditions and more stable to harvest timing.
Daniel Rico, Daniel Schorn-García, Laura Aceña, María Jesús García-Casas, Olga Busto, Ricard Boqué, Montserrat Mestres, Ana Belén Martín-Diana   +7 more
doaj   +1 more source

Evaluation of the Thermal Energy Potential of Waste Products from Fruit Preparation and Processing Industry

Applied Sciences
In the context of a changing climate and increasing efforts to use renewable energy sources and waste materials and to green the environment, new sources and technologies for energy recovery from waste are being sought.
Petr Bača, Vladimír Mašán, Petr Vanýsek, Patrik Burg, Tomáš Binar, Pavel Suchý, Lenka Vaňková   +6 more
doaj   +1 more source

Advancing Circular Economy in Olive Oil Production: Comparing Maturation Systems for Vermicompost Creation from Olive Pomace

Biomass
The production of extra virgin olive oil (EVOO) creates by-products like olive pomace, which brings environmental issues due to its strong odors and the challenges involved in storage.
Giulia Angeloni, Agnese Spadi, Ferdinando Corti, Marco Calcaprina, Giulia Carpi, Francesco Maioli, Alessandro Parenti, Piernicola Masella   +7 more
doaj   +1 more source

The effects of inorganic salts on biosynthesis of pectinolytic enzymes by Aspergillus Niger [PDF]

The paper examines effects of different inorganic salts in an apple pulp base on the production of pectinolytic enzymes with the aim of optimizing the medium for maximal enzyme production.
Mojsov, Kiro
core   +1 more source

Synthesis of pomace composite resin

, 2021
63
openaire   +1 more source

Biodiesel production from olive pomace [PDF]

International Journal of Smart Grid and Clean Energy, 2019
Nezihe Ayas, Tuba Elcin Cetin, Senay Ongoren, Zeynep Dincer   +3 more
openaire   +1 more source

Thin-Layer Drying Kinetics and Quality Attributes of Apple Pomace Powders from Different Varieties. [PDF]

Foods
Ceclu L, Corbu AR, Rumeus I, Cicanci A, Blejan AM, Vîșcu I, Nour V.   +6 more
europepmc   +1 more source

Effect of Addition Levels of By-Product Mixture (Apple Pomace: Red Potato Pulp: Sugar Beet Pulp) on Phytochemical Profile, Antioxidant Activity and Physical Properties of Extruded Corn Snacks. [PDF]

Molecules
Ziobro R, Gumul D, Sabat R, Wywrocka-Gurgul A, Zięba T.   +4 more
europepmc   +1 more source

Dose-Dependent Responses of Weaned Piglets to Multi-Species Solid-State Fermented Apple Pomace: Enhanced Growth Performance, Intestinal Health, and Gut Microbiota Modulation. [PDF]

Animals (Basel)
He J, Wang S.
europepmc   +1 more source