Results 151 to 160 of about 29,945 (247)

Application of Antioxidants from Agro-Industrial By-Products in Dairy Fat Systems: Oxidation Kinetics of Ghee and Active Packaging for Butter. [PDF]

Foods
Hernández-Montesinos IY, Carreón-Delgado DF, Castro-López LDR, Ramírez-López C, Lazo Zamalloa O.   +4 more
europepmc   +1 more source

Apple pomace addition improves fermentation quality, nutritive value and bacterial community succession of alfalfa silage. [PDF]

Anim Biosci
Wang W, Zuo M, Xiao X, Wang L, Han J, Wang S, Zhou T.   +6 more
europepmc   +1 more source

Effect of the Hydrostatic High Pressures (HHP) on the Microbiological and Physicochemical Properties of <i>'Picual' cv.</i> and <i>'Morisca' cv.</i> Olive Pomaces. [PDF]

Foods
García-Parra JJ, Cabeza de Vaca M, Martínez-Cañas MA, Trejo AM.   +3 more
europepmc   +1 more source

Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

, 2014
The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace.
Henk Hoogenkamp (20062356), Asgar Farahnaky (18027751), Kambiz Shamsi (19974432), Sobhan Savadkoohi (19983918)   +3 more
core  

Synthesis, Characterization, and Biodegradability of a Superabsorbent Cellulose-Based Hydrogel Derived from Olive Pomace. [PDF]

Polymers (Basel)
Esin S, Degirmenci M, Karaogul E, Berradi A, Lafdali A, Aziz F, Cevik PK, Aydemir S.   +7 more
europepmc   +1 more source

Ultrasound-Assisted Recovery of Pectic Fractions from Grape Pomace: Combined Effects of Acid Type, pH, and Temperature on Physicochemical and Antioxidant Properties. [PDF]

Polymers (Basel)
Brahmi M, Moumnassi S, Gharsallaoui A.
europepmc   +1 more source

Dietary Supplementation of Olive Pomace in Lactating Buffaloes: Effects on Milk and Yogurt Composition and Fatty Acid Profile. [PDF]

Vet Med Sci
Mohammadabadi T, Amindavar S, Chaji M.
europepmc   +1 more source

Gamma irradiation as a grape pomace stabilisation treatment: Assessment of phenolic and mineral preservation. [PDF]

Food Chem X
López-Belchí MD, Villegas D, Domínguez-Perles R, Medina S, García-Viguera C, Hormazabal B, Laurie VF.   +6 more
europepmc   +1 more source

Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications. [PDF]

Compr Rev Food Sci Food Saf
Ali Redha A, Esatbeyoglu T.
europepmc   +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
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