Results 221 to 230 of about 29,945 (247)
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POMAC POSTSCRIPTS

Chemical & Engineering News Archive, 1950
openaire   +1 more source

THE BIOPOTENTIAL OF BERRY POMACE

Berry fruit processing generates a relatively large amount of waste in the form of pomace which is rich in various bioactive compounds such as phenols, fatty acids, sterols and tocopherols which have potential health benefits. Berry pomace can be incorporated into food products as a fresh or dried ingredient, as a liquid or dry pomace extract, or as a ...
Pedisić, Sandra   +7 more
openaire  

Pomace Flies

2008
J. Howard Frank   +93 more
openaire   +1 more source

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Comprehensive Reviews in Food Science and Food Safety, 2017
Javier García-Lomillo   +1 more
exaly  

Characterisation and Potential Application of Pineapple Pomace in an Extruded Product for Fibre Enhancement

Food Chemistry, 2014
Wajira S. Ratnayake   +2 more
exaly  

Effect of Packaging and Storage on Dried Apple Pomace and Fiber Extracted from Pomace

Journal of Food Processing and Preservation, 2016
PC Sharma, Anil Gupta, Kanika Issar
openaire   +1 more source

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