Results 11 to 20 of about 56,514 (283)
In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits [PDF]
Molecules, 2021 The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed.
Adriana Maite Fernández-Fernández +6 more
openaire +6 more sources
Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process [PDF]
Molecules, 2021 At present the olive oil industry produces large amounts of secondary products once considered waste or by-products. In this paper, we present, for the first time, a new interesting olive by-product named “dried destoned virgin olive pomace” (DDVOP), produced by the pomace oil industry.
Benincasa C. +5 more
openaire +3 more sources
Bioengineering, 2022 Valorizing the wastes of the food industry sector as additives in foods and beverages enhances human health and preserves the environment. In this study, pomegranate pomace (PP) was obtained from the company Schweppes and exposed to the production of ...
Nouf H. Alsubhi +12 more
doaj +1 more source
Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace
Antioxidants, 2023 The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease.
M. Kruczek +4 more
semanticscholar +1 more source
Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging
Foods, 2022 The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable ...
Joanna Grzelczyk +2 more
doaj +1 more source
Applied Sciences, 2023 Fruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this study was to determine the physicochemical and sensory properties of wheat bread enriched with freeze-dried and powdered chokeberry pomace in amounts of 1, 2, 3, 4,
G. Cacak-Pietrzak +6 more
semanticscholar +1 more source
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells
Foods, 2020 The production of olive oil is accompanied by the generation of a huge amount of waste and by-products including olive leaves, pomace, and wastewater. The latter represents a relevant environmental issue because they contain certain phytotoxic compounds ...
Mariangela Centrone +10 more
doaj +1 more source
Development of technology for obtaining lycopene-containing dry powder from tomato pomace
Алматы технологиялық университетінің хабаршысы, 2023 The development of an effective technology for obtaining lycopene-containing dry powder from pomace of zoned tomato varieties, for the purpose of enriching food products, has novelty and significance for the country, since lycopene is not produced in ...
L. A. Kurasova, A. Zh. Sarsenova
doaj +1 more source
Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot [PDF]
Техника и технология пищевых производств, 2021 Introduction. With the development of the food and processing industry, the matter of environmental pollution is becoming more and more acute. Environmental protection is based on the principle of rational use of natural resources and sustainable ...
Anastasia V. Kozhemayko +2 more
doaj +1 more source
Pomace Olive Oil Concentrated in Triterpenic Acids Restores Vascular Function, Glucose Tolerance and Obesity Progression in Mice [PDF]
, 2020 Pomace olive oil, an olive oil sub-product, is a promising source of bioactive triterpenoids such as oleanolic acid and maslinic acid. Considering the vascular actions of pomace olive oil and the potential effects of the isolated oleanolic acid on ...
Claro Cala, Carmen María +6 more
core +1 more source