Results 41 to 50 of about 56,514 (283)
Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review
Processes, 2020 Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low.
Fengzhi Lyu +5 more
semanticscholar +1 more source
LWT, 2022 In the present study, phenolic compounds were extracted from Meghalayan cherry (Prunus nepalensis) pomace by conventional solvent extraction (CSE) and microwave-assisted extraction (MAE) methods, and their bio-accessibility, phenolic compound profile ...
Piyush Kashyap, C. S. Riar, N. Jindal
semanticscholar +1 more source
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
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
core +1 more source
Microwave-assisted extraction of pectin from grape pomace
Scientific Reports, 2022 The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed.
Mariana Spinei, M. Oroian
semanticscholar +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 +3 more
openaire +2 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
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
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 +8 more
doaj +1 more source