Results 21 to 30 of about 23,441 (246)

Strategies enabling comprehensive upcycling of currant pomace in food systems

, 2023
Exploring the use of currant pomace in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. This by-product of fruit juice processing contains in addition to the dominating dietary fibre fraction ...
Reißner, Anne-Marie
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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, K. K. Makangali, А. Т. Sagandyk, G. M. Tokysheva   +3 more
doaj   +1 more source

Biomolecules from Plant Wastes Potentially Relevant in the Management of Irritable Bowel Syndrome and Co-Occurring Symptomatology

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, Dana Copolovici, Lucian Copolovici, Alin Ciobica, Dragos Lucian Gorgan   +4 more
doaj   +1 more source

Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber

, 2023
Mulberry pomace powder, a by-product of mulberry juice processing, was added to pasta recipe to make pasta with high dietary fiber and antioxidant contents.
Hoang, Chi Hieu, Van Viet Man, Le, Thao Mi Nguyen, Thi Thu Tra Tran, Le Van Viet Man, Nu Minh Nguyet Ton, Chi Hieu Hoang, Thi Minh Ngoc Ta, Ton, Nu Minh Nguyet, Tran, Thi Thu Tra, Nguyen, Thao Mi, Ta, Thi Minh Ngoc   +11 more
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Utilising Grape Pomace for Ethanol Production [PDF]

, 2017
Chemical analyses of grape pomace revealed the presence of significant amounts of fermentable sugars that are retained in the pomace after pressing of the grapes.
Janse, B.J.H., M. Viljoen-Bloom, B.J.H. Janse, Viljoen-Bloom, M., L.J. Korkie, Korkie, L.J.   +5 more
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Comparative study of various analytical techniques (NIR and NMR spectroscopies, and Soxhlet extraction) for the determination of the fat and moisture content of olives and pomace obtained from Jaén (Spain).

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, N. Ramos Martos, E. Ballesteros   +2 more
doaj   +1 more source

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

Foods, 2015
This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network.
Harald Rohm, Charles Brennan, Charlotta Turner, Edeltraud Günther, Grant Campbell, Isabel Hernando, Susanne Struck, Vassilis Kontogiorgos   +7 more
doaj   +1 more source

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

In Vitro Evaluation of Biological Activities of Canes and Pomace Extracts from Several Varieties of Vitis vinifera L. for Inclusion in Freeze-Drying Mouthwashes

Antioxidants, 2022
In this study, the biological activities of four extracts from Vitis vinifera by-products: two pomace extracts, white (WPE) and red (RPE), a canes extract (CE), and their combination (CoE), were evaluated, to be included in freeze-drying mouthwashes ...
Anca Pop, Catalina Bogdan, Ionel Fizesan, Sonia Iurian, Rahela Carpa, Cecilia Bacali, Laurian Vlase, Daniela Benedec, Mirela L. Moldovan   +8 more
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Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment [PDF]

, 2012
Grape seed extract and grape pomace are rich sources of polyphenols. The aim of this study was to evaluate the release of polyphenols, the solubilisation of carbohydrate, and the antioxidant capacity of these grape by-products after enzymatic reaction ...
Álvarez Acero, Inmaculada, Vega, Estela, Chamorro Francisco, Susana, Viveros Montoro, Agustín, Álvarez, Inmaculada, Brenes, Agustín, Chamorro, Susana, Viveros, Agustín   +7 more
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