Results 21 to 30 of about 56,514 (283)

THE CURRENT STATE AND TRENDS OF PROCESSING SECONDARY RAW MATERIALS OF WINEMAKING IN UKRAINE

Harčova Nauka ì Tehnologìâ, 2021
The current state of processing secondary raw materials of winemaking in Ukraine has been analysed. It has been shown that these materials are a rich source of bioactive compounds.
L. Osipova, A. Khodakov, O. Radionova, L. Tkachenko, T. Abramova   +4 more
doaj   +1 more source

Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace

Food Production, Processing and Nutrition, 2023
The effects of drying on the quality, antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying (HAD), freeze-drying (FD), microwave vacuum drying (MVD) and microwave freeze vacuum drying (MFD).
Lixia Zhang, Chenyan Zhang, Zhaohui Wei, Wuyang Huang, Zheng Yan, Zisheng Luo, T. Beta, Xueming Xu   +7 more
semanticscholar   +1 more source

Effect of microwave-assisted vacuum and hot air oven drying methods on quality characteristics of apple pomace powder

Food Production, Processing and Nutrition, 2023
Apple pomace, which makes up 20–30% of all processed apples, is an accessible source of bioactive ingredients that could be used in the food industry. A research of the impact of drying techniques on the quality characteristics of apple pomace powder was
I. Bhat, S. M. Wani, S. Mir, Zahida Naseem   +3 more
semanticscholar   +1 more source

Orange Pomace and Peel Extraction Processes towards Sustainable Utilization: A Short Review

Molecules, 2023
More than 58 million metric tonnes of oranges were produced in 2021, and the peels, which account for around one-fifth of the fruit weight, are often discarded as waste in the orange juice industry.
Qingxiao Li, N. R. Putra, D. N. Rizkiyah, Ahmad Hazim Abdul Aziz, Irianto Irianto, Lailatul Qomariyah   +5 more
semanticscholar   +1 more source

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

Antioxidants, 2023
Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed.
Andrea Torreggiani, Chiara Demarinis, D. Pinto, A. Papale, G. Difonzo, F. Caponio, E. Pontonio, Michela Verni, C. Rizzello   +8 more
semanticscholar   +1 more source

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Foods, 2020
This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods.
B. Antonić, S. Jančíková, D. Dordević, B. Tremlová   +3 more
semanticscholar   +1 more source

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Caraka Tani: Journal of Sustainable Agriculture, 2023
Lemon is one among the fruits of a highly respectable class known as citrus, well known for its nutritious juice and beverage products, rich with a range of micro and macro elements, and functional bioactives.
A. Hussain, T. Kauser, Jawed Aslam, M. Quddoos, Atif Ali, S. Kauser, Khurram Kabir, A. Rafique, S. Noreen, Khansa Iftikhar, T. Siddique, Faiza Iftikhar Gorsi   +11 more
semanticscholar   +1 more source

Bioconversion of Grape Pomace with Rhizopus oryzae under Solid-State Conditions: Changes in the Chemical Composition and Profile of Phenolic Compounds

Microorganisms, 2023
Grape pomace is a sustainable source of bioactive phenolic compounds used in various industries. The recovery of phenolic compounds could be improved by biological pretreatment of grape pomace, as they are released from the lignocellulose structure by ...
Gordana Šelo, M. Planinić, M. Tišma, J. Martinović, Gabriela Perković, A. Bucić-Kojić   +5 more
semanticscholar   +1 more source

Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace [PDF]

, 2018
Olive pomace is a waste produced by the olive oil industry in massive quantities each year. Disposal of olive pomace is difficult due to high concentrations of phenolic compounds, which is an environmental concern.
Goldsmith, Chloe D., Roach, Paul D., Scarlett, Christopher J., Stathopoulos, Costas E., Vuong, Quan V.   +4 more
core   +2 more sources

Effect Application of Apple Pomace on Yield of Spring Wheat in Potting Experiment

Agronomy, 2023
Apple pomace, as a by-product, is difficult to manage and is produced in significant quantities. This makes it necessary to manage the resulting biomass. It is important for the environment to use pomace in an ecological way.
Marcin Różewicz, Marta Wyzińska, Jerzy Grabiński   +2 more
doaj   +1 more source