Results 201 to 210 of about 23,441 (246)

Torrefaction of pomaces and nut shells

Bioresource Technology, 2015
Apple, 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, Diana, Valenzuela-Medina, Cristina, Bilbao-Sainz, Artur K, Klamczynski, Roberto J, Avena-Bustillos, Rebecca R, Milczarek, Wen-Xian, Du, Greg M, Glenn, William J, Orts   +8 more
openaire   +2 more sources

The hydrophobic polysaccharides of apple pomace

Carbohydrate Polymers, 2019
In 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, Artur M.S. Silva, Dmitry V. Evtuguin, Fernando M. Nunes, Dulcineia F. Wessel, Susana M. Cardoso, Manuel A. Coimbra   +6 more
openaire   +3 more sources

Effects of Tomato Pomace and Mixed-Vegetable Pomace on Serum and Liver Cholesterol in Rats

The Journal of Nutrition, 1981
The 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, E, Mulvihill, C, Duncan, R, Forsythe, D, Kritchevsky   +4 more
openaire   +2 more sources

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
openaire  

Fruit Pomace as a Fuel

Transactions of the ASAE, 1985
ABSTRACT PROXIMATE and ultimate analyses, ash analysis, and high heating value were determined for apple and grape pomace (solid waste from juice processing). Grape and apple pomace combustion were simulated at several excess air levels and combustion products were analyzed.
null Nicholas B. Mason, null Gary M. Hyde, null Henry Waelti   +2 more
openaire   +1 more source

Pyrolysis of olive pomace and copyrolysis of olive pomace with refuse derived fuel

Environmental Progress & Sustainable Energy, 2013
Pyrolysis 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, Hilal Aydemir   +1 more
openaire   +1 more source

The control of diarrhea by tomato pomace

American Journal of Digestive Diseases, 1946
1. Tomato pomace was employed in the treatment of various types of diarrheas described in a series of over 100 patients during a five year period of time.
openaire   +2 more sources

Proximate and Polyphenolic Characterization of Cranberry Pomace

Journal of Agricultural and Food Chemistry, 2009
The proximate composition and identification and quantification of polyphenolic compounds in dried cranberry pomace were determined. Proximate analysis was conducted based on AOAC methods for moisture, protein, fat, dietary fiber, and ash. Other carbohydrates were determined by the difference method.
Brittany L, White, Luke R, Howard, Ronald L, Prior   +2 more
openaire   +2 more sources

Processing of Apple Pomace for Bioactive Molecules

Critical Reviews in Biotechnology, 2008
The growth of horticulture industries worldwide has generated huge quantities of fruit wastes (25%-40% of the total fruits processed). These residues are generally a good source of carbohydrates, especially cell wall polysaccharides and other functionally important bioactive molecules such as proteins, vitamins, minerals and natural antioxidants ...
Shashi, Bhushan, Kalpana, Kalia, Madhu, Sharma, Bikram, Singh, P S, Ahuja   +4 more
openaire   +2 more sources

Characterization of Tomato Pomace and Reaction Conditions of Industrial Pectinase to Treat Tomato Pomace

Food Engineering Progress, 2015
Tomato pomaces, the by-product from tomato processing, may be recycled as value-added products. The objectives of this study are to characterize the physico-chemical properties of tomato pomaces and optimize the reaction conditions to use pectinases for optimum hydrolysis.
Jong-Ho Koh, Jae-Hoon Hong, Jun-Hyun Oh
openaire   +1 more source