Results 31 to 40 of about 29,945 (247)

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

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
doaj   +1 more source

The Feeding Value of Dried Apple Pomace for Dairy Cows [PDF]

, 1932
Topics Include Review of Other Investigations, The Production of the Dried Apple Pomace Used in this Investigation, The General Plan of the Investigation, The Digestion Experiment with Dried Apple Pomace, and Feeding Experiments with Dried Apple Pomace ...
Hodgson, R., Knott, J., Ellington, E.
core   +1 more source

The Utilization of Olive Pomace. [PDF]

Journal of Industrial & Engineering Chemistry, 1917
n ...
Cruess, W. V., Christie, A. W.
openaire   +1 more source

Extraction of Polyphenolic Compounds from Grape Pomace [PDF]

, 2011
Plant polyphenolic compounds have been extensively studied and their antioxidant activity has been identified in several agricultural by- products, such as grape pomace. Grape seed in pomace is a good source of pro-anthocyanidins. Beside the seeds, grape
PAUN, Nadia, NICULESCU, Violeta, Nadia PAUN, Violeta NICULESCU   +3 more
core   +1 more source

High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers

Foods, 2022
The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (
Joana Martínez-Martí, Amparo Quiles, Gemma Moraga, Empar Llorca, Isabel Hernando   +4 more
doaj   +1 more source

Valorization of Arbutus unedo L. Pomace: Exploring the Recovery of Bioactive Phenolic Compounds from Distillation By-Products

Antioxidants
This study explores the potential of Arbutus unedo L. pomace, a by-product of the food industry, as a natural ingredient for skincare applications. In Portugal, A. unedo L.
Ritamaria Di Lorenzo, Maria Grazia Ferraro, Ceferino Carrera, Federica Iazzetti, Nuria Chinchilla, Maria Maisto, María José Aliaño-González, Vincenzo Piccolo, Anabela Romano, Lucia Ricci, Bruno Medronho, Adua Marzocchi, Marialuisa Piccolo, Gian Carlo Tenore, Carlo Irace, Sonia Laneri   +15 more
doaj   +1 more source

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, C Y, Lee, E E, Woodams, H J, Cooley   +3 more
openaire   +2 more sources

Optimisation of Supercritical CO₂ Extraction from Black (Ribes nigrum) and Red (Ribes rubrum) Currant Pomace

Applied Sciences
Fruit pomace, generated as a by-product of juice processing, is a valuable source of bioactive compounds but requires sustainable extraction approaches to enable its valorisation.
Filip Herzyk, Małgorzata Korzeniowska
doaj   +1 more source

Valorization of grape pomace after distillation and its application in delaying oil oxidation

, 2023
reservedThe Spent Grape Pomace (SGP) generated after Grappa elaboration is mainly considered a food waste. The aims of this study were to optimize an ultrasound assisted extraction (UAE) of antioxidant bioactive compounds from red and white SGP and to ...
CANAZZA, ELISA
core