Results 121 to 130 of about 43,981 (224)

Towards Functional Fertilisers: Feed Composition Shapes Microbial Community Structure and Viability in Black Soldier Fly (Hermetia illucens) Frass

Environmental Microbiology, Volume 28, Issue 2, February 2026.
Frass derived from black soldier fly larvae reared on various industrial side streams was investigated in both untreated and hygienised (1 h at 70°C) condition. Hygienisation efficacy was evaluated by determination of viable microbial counts, using both selective and non‐selective cultivation media.
Daniel Kreft, Sabine Hurka, Friscasari F. Gurusinga, Till Röthig, Andreas Vilcinskas, Dorothee Tegtmeier   +5 more
wiley   +1 more source

The Muscadine Experience: Adding Value to Enhance Profits [PDF]

, 2007
The University of Arkansas Division of Agriculture received a grant from the National Research Initiative (NRI), CSREES USDA. The purpose was to help small- and medium-sized farmers and entrepreneurs enhance the viability of their farms through the ...
Brady, Pamela L., Morris, Justin R.
core   +2 more sources

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico‐chemical characterization

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1339-1350, 30 January 2026.
Abstract BACKGROUND This study investigated the physico‐chemical properties of four cracker samples formulated with refined (RF) or whole wheat flour (WF), and enriched with olive leaf extract in either free form (OLE) or encapsulated form (MCR), as well as with butylated hydroxytoluene (BHT) antioxidant, in comparison with non‐enriched control samples
Ottavia Parenti, Maria Paciulli, Eleonora Carini, Francesca Bot, Emma Chiavaro   +4 more
wiley   +1 more source

Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace

Foods
The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products.
Sergiu Pădureţ, Cristina Ghinea, Ancuta Elena Prisacaru, Ana Leahu   +3 more
doaj   +1 more source

Apple Pomace as a Potential Source of Oxidative Stress-Protecting Dihydrochalcones

Antioxidants
Among fruits, the apple is unique for producing large amounts of the dihydrochalcone phloridzin, which, together with phloretin, its aglycone, is valuable to the pharmaceutical and food industries for its antidiabetic, antioxidant, and anticarcinogenic ...
Ibrahim Rabeeah, Viktoria Gruber-Schmidt, Helen Murray, Negin Afsharzadeh, Renate Paltram, Silvija Marinovic, Hassan Zia, Olly Sanny Hutabarat, Mikko Hofsommer, Ana Slatnar, Christopher Schlosser, Karl Stich, Heidi Halbwirth, Manfred Gössinger, Christian Haselmair-Gosch   +14 more
doaj   +1 more source

A Study of the UV Spectral Features in Wine and Their Correlation with Phenolic Constituents

Frontiers in Bioscience-Elite
Background: This study investigated the ultraviolet (UV) absorption spectra of various types and ages of grape wines and the correlation these spectra presented with their phenolic constituents.
Joel B. Johnson, Ruslan Timofeev, Anatoliy Kazak, Yurij Grishin, Ludmila Solovyova, Marina Rudenko   +5 more
doaj   +1 more source

Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation

Molecules
This study investigated the impact of adding raspberry pomace to the phenolic content and biological properties of freeze-dried apple/raspberry bars.
Urszula Szymanowska, Monika Karaś, Anna Jakubczyk, Janusz Kocki, Rafał Szymanowski, Ireneusz Tomasz Kapusta   +5 more
doaj   +1 more source

Comparing the effectiveness of processing parameters in pectin extraction from apple pomace [PDF]

, 2010
The effects of three independent variables in pectin extraction process, including extraction time (60 & 90 min), pH ofextraction solution (1.5 & 2.0) and water bath temperature (75 & 90ºC) on yield and quality of apple pomace pectin were ...
Ashtiani, Farzin, Mohtashamy, Mahdy, Ziari, Hasan   +2 more
core  

Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production

Applied Sciences
Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fibers,
Manuel Gómez, Marina Braojos, Raúl Fernández, Florencia Parle   +3 more
doaj   +1 more source

Polyphenol composition and antioxidant activity of wine raw materials and pomace from hybrid grapes, aronia, and Japanese quince ia melanocarpa) and Japanese quince (Chaenomeles japonica)

Agricultural and Food Science
Wine pomace contains high amounts of bioactive compounds, mainly polyphenols, with varying concentrations depending on multiple factors. This research aimed to determine differences in the content of polyphenols and antioxidant activity of the wine raw ...
Reelika Rätsep, Mariana Maante-Kuljus, Kadri Karp, Hedi Kaldmäe, Priit Põldma, Angela Koort, Leila Mainla, Ulvi Moor   +7 more
doaj