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The research and analysis of the physico-chemical composition of irga and chokeberry
Алматы технологиялық университетінің хабаршысы, 2023 Recently, there has been a need to conduct research on obtaining food additives based on natural raw materials, finding optimal methods of its processing, creating waste-free technologies, as well as expanding the production of food enriched with ...
G. N. Zhakupova +3 more
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Soluble and insoluble-bound phenolics and antioxidant activity of various industrial plant wastes [PDF]
, 2019 The potential of selected industrial food wastes from juice and nut production including apple peel, apple pomace, pomegranate peel, pomegranate seed, chestnut shell, and black carrot pomace as resources for natural antioxidants was investigated. Soluble
Gulsunoglu, Zehra +3 more
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Molecules, 2022 During and following the processing of a plant’s raw material, considerable amounts are wasted, composted, or redistributed in non-alimentary sectors for further use (for example, some forms of plant waste contribute to biofuel, bioethanol, or biomass ...
Ioana-Miruna Balmus +4 more
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Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste [PDF]
, 2016 The effects of different solvents on the recovery of (i) extractable solids (ES), (ii) total phenolic compounds (TPC), (iii) total flavonoid content (TFC), (iv) vitamin C, and (v) antioxidant activity from lemon pomace waste were investigated.
Bowyer, Michael C. +6 more
core +2 more sources
Wine Fining with Plant Proteins [PDF]
, 2019 : Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine\u2019s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Curioni, Andrea +2 more
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Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability [PDF]
Nutrients, 2020 Olive pomace is a rich source of biologically active compounds, mainly polyphenols. Recently, an efficient and sustainable cyclodextrin (CD)-enhanced extraction was developed. It enabled a relatively simple formulation of high-quality olive pomace extracts (OPEs) that can be used as alternative sources of olive-derived polyphenols in the nutrition and ...
Kristina Radić +2 more
openaire +3 more sources
Pretreatment of citrus by-products affects polyphenol recovery:a review [PDF]
, 2018 A large amount of citrus waste is generated annually. This waste is of great economic worth, since it contains high levels of polyphenols, which have attracted scientific interest due to their potent antimicrobial and antiradical activities. Pretreatment
Bowyer, Michael C. +7 more
core +2 more sources
Production of Alcohol from Apple Pomace [PDF]
Applied and Environmental Microbiology, 1981 Production of ethyl alcohol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. More than 43 g of the ethyl alcohol could be produced per kg of apple pomace fermented at 30°C in 24 h. The fermentation efficiency of this process was approximately 89%.
Y D, Hang +3 more
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Grasas y Aceites, 2005 The suitability of two analytical techniques ( viz. near infrared spectroscopy and nuclear magnetic resonance spectroscopy) for the determination of moisture and fat content of olives and pomace was determined.
A. García Sánchez +2 more
doaj +1 more source