Valorization of fruit pomaces for glycosidic enzymes production via solid state fermentation. [PDF]
Sci RepHafez ZH +4 more
europepmc +1 more source
From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation. [PDF]
Food Sci NutrTepe TK, Tepe FB.
europepmc +1 more source
Ultrasound and Enzyme-Assisted Development of Advanced Ingredients from Rowanberry (<i>Sorbus aucuparia</i> L.) Pomace and Its Application in Bread. [PDF]
FoodsRažanaitė S +4 more
europepmc +1 more source
Upcycling Apple and Carrot Pomace into Fortified Food Ingredients: Advancing Sustainability and Resource Efficiency. [PDF]
FoodsCăpruciu R, Popescu SM.
europepmc +1 more source
ANTIRADICAL AND ANTIHYPERGLYCEMIC ACTIVITY OF RASPBERRY POMACE
Reviews on Clinical Pharmacology and Drug Therapy, 2012 Tumbas, Vesna +6 more
openaire +3 more sources
Impact of drying technologies on bioactive composition of fruit pomace: a critical review and future perspectives. [PDF]
Food Chem XAli Redha A, Yücetepe A, Esatbeyoglu T.
europepmc +1 more source
Ultrasound-Assisted Extraction of Apple Pomace: Statistical Optimization and Antioxidant Activity Evaluation. [PDF]
MoleculesKorol M +4 more
europepmc +1 more source
Apple Pomace as a Promising By-Product with High Antioxidant Potential in the Prevention of Aging Processes. [PDF]
FoodsWysocki K +5 more
europepmc +1 more source
Physical-Chemical and Microbiological Characterisation of Blueberry By-Products (<i>Vaccinium myrtillus</i> L.) as Potential Food Ingredients. [PDF]
FoodsOrtega-Heras M +5 more
europepmc +1 more source
Effects of guava pomace combined with gut modulators on growth performance, cecal histomorphology and gene expression in rabbits. [PDF]
Sci RepEl-Qaliouby HS +4 more
europepmc +1 more source