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Biovalorization of pumpkin pomace [PDF]
, 2022 Kružno biogospodarstvo temelji se na kaskadnom, učinkovitom i održivom iskorištavanju lignocelulozne biomase porijeklom iz prehrambene industrije, šumarstva i poljoprivrede, u svrhu proizvodnje hrane, bioproizvoda i energije. Jedan od načina ostvarivanja ciljeva biogospodarstva je razvoj i primjena lignoceluloznih biorafinerija.
Šibalić, Darijo, Tišma, Marina
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The hydrophobic polysaccharides of apple pomace
Carbohydrate Polymers, 2019In this work, polysaccharides extracted with hot water from apple pomace were isolated by C18 cartridge solid-phase extraction at pH 7 (Fr7). Dialysis (12-14 kDa) of this fraction allowed to obtain 17% (w/w) of polymeric material composed by 65% of polysaccharides, mainly arabinose (58 mol%), galacturonic acid (16 mol%) and glucose (10 mol%).
Pedro A.R. Fernandes +6 more
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Torrefaction of pomaces and nut shells
Bioresource Technology, 2015Apple, grape, olive, and tomato pomaces as well as almond and walnut shells were torrefied at different temperatures and times in a muffle furnace. The fiber content and thermal stability of the raw byproducts were examined and the moisture and ash contents, elemental composition, and gross calorific values of the raw and torrefied samples were ...
Bor-Sen, Chiou +8 more
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Biodiesel production from pomace oil by using lipase immobilized onto olive pomace
Bioresource Technology, 2011In the present work, microbial lipase from Thermomyces lanuginosus was immobilized by covalent binding onto olive pomace. Immobilized support material used to produce biodiesel with pomace oil and methanol. The properties of the support and immobilized derivative were evaluated by scanning electron microscopy (SEM).
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Bioactive compounds from acerola pomace: A review
Food Chemistry, 2023Acerola is a tropical fruit rich in vitamins, carotenoids, anthocyanins, and bioactive compounds such as ascorbic acid. The production of this fruit has increased over the last few years due to its physiochemical, organoleptic, and nutritional qualities, and has gained importance in the food, pharmaceutical, and chemical industries.
Rafaela, de Aquino Souza Miskinis +2 more
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Alcohol production in submerged cashew pomace
Plant Foods for Human Nutrition, 1993The variations in the total titratable acidity, hydrogen ion concentration, reducing sugar, soluble solids and alcohol contents of the supernatant of the submerged cashew pomace in a non-aseptic condition were investigated. The crude fibre content of the pomace was also determined during fermentation. At intervals, the changes in microbial load in both
B I, Aderiye, U V, Mbadiwe
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Pyrolysis of olive pomace and copyrolysis of olive pomace with refuse derived fuel
Environmental Progress & Sustainable Energy, 2013Pyrolysis of olive pomace and copyrolysis of olive pomace with RDF blends were investigated by TGA. To see the effect of heating rate on pyrolysis behavior and kinetic parameters of olive pomace, TG and DTG curves were obtained at three different heating rates (10, 20, and 30°C min−1) between 20°C and 800°C.
Sibel Başakçılardan Kabakcı +1 more
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Effects of Tomato Pomace and Mixed-Vegetable Pomace on Serum and Liver Cholesterol in Rats
The Journal of Nutrition, 1981The effects of tomato pomace and mixed-vegetable pomace, vegetable processing by-products, on serum and liver cholesterol were compared against pectin, wheat bran, cellulose, and lignin. Male Sprague-Dawley rats (100 g) were fed high sucrose, semi-purified diets containing basal (0), 5% or 10% of the fiber source and either 0, 0.5% cholesterol or 0.5 ...
J, Elliott +4 more
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Edible Fibers From Apple Pomace
Journal of Food Science, 1985Apple pomace was subjected to a mild alkaline degradation that yielded an cu‐cellulosic fraction of approximately 26% of the untreated dry matter. Extraction by various aqueous solvents yielded water‐dispersible, uronide fractions comprising 10 ‐ 18% also of the untreated dry matter.
R. H. WALTER +3 more
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