Results 41 to 50 of about 29,945 (247)

Use of Berry Pomace to Design Functional Foods [PDF]

, 2023
[EN] The demand for healthy products has led researchers and industry to develop sustainable foods with high nutritional properties. Berry pomace is a by-product from the juice industry, and a valuable source of bioactive compounds.
Quiles Chuliá, Mª Desamparados, Hernando Hernando, Mª Isabel, Diez-Sánchez, Elena   +2 more
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The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C₁₃-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS

Molecules, 2022
The winemaking by-product grape marc (syn. pomace) contains significant quantities of latent flavour in the form of flavour precursors which can be extracted and used to modulate the volatile composition of wine via chemical hydrolysis.
Lisa Pisaniello, Flynn Watson, Tracey Siebert, Leigh Francis, Josh L. Hixson   +4 more
doaj   +1 more source

Structural characterization of strawberry pomace

Heliyon
Strawberries are a nutrient dense food rich in vitamins, minerals, non-nutrient antioxidant phenolics, and fibers. Strawberry fiber bioactive structures are not well characterized and limited information is available about the interaction between strawberry fiber and phenolics.
Arland T. Hotchkiss, Hoa K. Chau, Gary D. Strahan, Alberto Nuñez, Andrew Harron, Stefanie Simon, Andre K. White, Senghane Dieng, Eugene R. Heuberger, Ian Black, Madhav P. Yadav, Marjorie A. Welchoff, Julie Hirsch   +12 more
openaire   +2 more sources

Grape Pomace as a Reliable Source of Phenolic Compounds: Polyphenol Composition and Biological Properties [PDF]

Grape pomace, the residue from winemaking, has emerged as a promising source of phenolic compounds with diverse biological activities. This review explores the polyphenol composition of grape pomace and its potential health benefits.
Mohite Shrinivas K, Narde Kiran J, Vakhariya Rohan R   +2 more
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Physicochemical parameters of grape pomace subject to grape processing technology applied [PDF]

, 2021
This article presents experimental data on physicochemical parameters (humidity, density, bulk density, effective viscosity) of grape pomace of various white and red grape varieties, subject to the processing technology applied.
Ekaterina Globa, Burtsev Boris, Anastasia Tikhonova, Ageyeva Natalia, Boris Burtsev, Globa Ekaterina, Natalia Ageyeva, Tikhonova Anastasia   +7 more
core   +1 more source

Utilising Grape Pomace for Ethanol Production

, 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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Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies [PDF]

Apple processing into juice generates vast amounts of a by-product, namely fruit pomace, which poses a serious problem for the processing industry. At the same time, fruit pomace features a high health potential.
Aneta Wojdyło, Paulina Nowicka, Nowicka, Paulina, Raczkowska, Ewa, Wojdyło, Aneta, Ewa Raczkowska   +5 more
core   +1 more source

Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks [PDF]

, 2021
The food industry is committed to supplying nutritious products that are attractive and convenient for consumers. Freeze-dried fruit and vegetable snacks that exemplify such products are difficult to obtain since it is necessary to use a carrier agent ...
Karwacka, Magdalena, Katarzyna Rybak, Gumkowska, Martyna, Agnieszka Ciurzyńska, Janowicz, Monika, Rybak, Katarzyna, Ciurzyńska, Agnieszka, Monika Janowicz, Martyna Gumkowska, Magdalena Karwacka   +9 more
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Effects of Cellulase and Lactobacillus plantarum Supplementation on Fermentation Characteristics, In Situ Degradability, and Microbial Community Dynamics of Apple Pomace Silage

Animal Research and One Health, EarlyView.
This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu, Xiongfei Zhang, Fengbo Sun, Junhu Yao, Xinjian Lei   +4 more
wiley   +1 more source

Value added products from vineyard wastes - a review [PDF]

, 2003
Grape pomace is about 10% by weight of the grape input and consists of pressed skins, disrupted cells from grape pulp, seeds and stems. Grape pomace is mainly used as cattle feed or for soil conditioning or dumped in disposal sites.
Nair, S., Pullammanappallil, P.
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