Results 191 to 200 of about 29,945 (247)

Bioactive Compounds in Fruit Wines: A Narrative Review. [PDF]

Foods
Čakar U, Ilić T, Hinojosa JYN, Acuña CLC, Belović M.   +4 more
europepmc   +1 more source

Valorization of Vegetable Processing Residues for Functional Biodegradable Films in Sustainable Food Packaging. [PDF]

Foods
Premarathne D, He X, Chockchaisawasdee S, Stathopoulos C.   +3 more
europepmc   +1 more source

Fruit Pomace-Lignin as a Sustainable Biopolymer for Biomedical Applications

Journal of Cleaner Production, 2021
Previous studies have explored the potential of pomace valorization, with an emphasis on the transformation of polysaccharide biopolymers of pomace-cellulose and hemicellulose to produce high-value bioproducts such as microcrystalline cellulose. Notably,
Mylene Anwar, Amin Shavandi, Peiman Brouki Milan   +2 more
exaly   +2 more sources

Biodiesel Production From Pomace Oil by Using Lipase Immobilized Onto Olive Pomace

Bioresource Technology, 2011
In 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).
Yasin Yücel
exaly   +4 more sources

Some of the next articles are maybe not open access.

Related searches:

Antioxidant Activity of Wine Pomace

American Journal of Enology and Viticulture, 1996
Extractable polyphenols and antioxidant activity of white and red grape pomaces were determined. Total extractable polyphenols assayed by the Folin-Ciocalteu method in white grape pomace (6.5%), skins (5.3%), and seeds (9.2%) were higher than those in red grapes: 2.2%, 2.1%, and 2.1%, respectively.
Larrauri, José A., Rupérez Antón, Pilar, Saura Calixto, Fulgencio D.   +2 more
openaire   +2 more sources

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review [PDF]

Processes, 2020
Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low.
Senaka Ranadheera, Said Ajlouni, Denise Rosane Perdomo Azeredo   +2 more
exaly   +2 more sources