Results 121 to 130 of about 23,441 (246)
Apple Pomace as Potential Source of Natural Active Compounds
, 2017 Apple pomace is a waste product of the apple manufacturing industry that has been in the focus of life sciences as it represents a low-cost source of fruit-derived compounds.
Brigitte Kopp +2 more
core +1 more source
Colour Removal with Adsorption Process Using Pomace
, 2017 Olive and olive oil are important agriculturalproducts produced especially in Mediterranean countries. Olive tree is grown inAegean, Marmara, Mediterranean and Southeastern Anatolia regions in Turkey.Some production wastes are caused by the activities of
Muhammed Kamil Öden +2 more
core +1 more source
A Study of the UV Spectral Features in Wine and Their Correlation with Phenolic Constituents
Frontiers in Bioscience-EliteBackground: 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 +5 more
doaj +1 more source
EFFECTS OF TOMATO POMACE SUPPLEMENTATION
Italian Journal of Food Science, 2016 Tomato paste waste materials are rich in bioactive food components, but have a low economic value. In this study, the potential use of tomato pomace in crackers was studied. Wheat flour was partially (4%, 8%, 12%) substituted with dried tomato pomace meal.
Isik, Fatma, Topkaya, Cansu
openaire +1 more source
WASTE GRAPE POMACE FOR FOOD PACKAGING
The use of waste wine byproducts in packaging manufacture can offer an alternative to plastic pollution. Thus, grape pomace possesses properties that could improve the performance of plastic materials.
MIUTA, Filip +8 more
core +1 more source
MoleculesThis study investigated the impact of adding raspberry pomace to the phenolic content and biological properties of freeze-dried apple/raspberry bars.
Urszula Szymanowska +5 more
doaj +1 more source
Fortification of wheat bread with red grape pomace powder: physicochemical and sensory analysis
Modern food industries are increasingly focused on repurposing agricultural by-products to minimize waste and enhance nutritional value through techniques like fortification. In our study, we aimed to create a new product formula by enriching wheat bread
Shala, Donjeta
core
Estudo do aproveitamento do bagaço de maça para produção de quitosana fúngica [PDF]
, 2004 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.A quitosana é um polímero de alta massa molecular cujas características como não-toxicidade, capacidade de formar ...
Streit, Fernanda
core
CONVERTED OLIVE MILL WASTES TO COMPOST TEA WITH BIOLOGICAL TREATMENT AND ITS IMPACT ON GROWTH AND PRODUCTIVITY OF MANZANILLO OLIVE TREES [PDF]
Egyptian Journal of Agricultural Sciences, 2017 A. Abd-Elwahab, A. El-Soda, Sh. Shaheen
doaj +1 more source
Utilization of By-Products from the Fruit and Vegetable Processing Industry in Pasta Production
Applied SciencesPasta 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 +3 more
doaj +1 more source