Results 51 to 60 of about 29,945 (247)
Ultrasound-Assisted Extraction of Bioactive Compounds from Black Currant and Chokeberry Pomaces
Biology and Life Sciences Forum, 2022 Constantly growing amounts of food waste act as an encouragement to find new solutions to recover valuable components. Fruit industry by-products, such as pomaces obtained after juice pressing, are a source of bioactive compounds, e.g., polyphenols ...
Iga Piasecka +4 more
doaj +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract This study developed and evaluated a preliminary continuous microwave‐assisted system integrating oil extraction from olive pomace and subsequent conversion into fatty acid ethyl esters (FAEEs) in a single processing unit. A conventional microwave oven was adapted for continuous operation by incorporating magnetron power adjustment and a ...
Luís F. Barth +3 more
wiley +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 [PDF]
, 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.
Gorsi, Faiza Iftikhar +11 more
core +2 more sources
Strategies for Reuse of Skins Separated From Grape Pomace as Ingredient of Functional Beverages
Frontiers in Bioengineering and Biotechnology, 2020 Wine grape pomace, the by-product of wine making, is a source of polyphenols, metals, and organic acids, and may be exploited for the production of functional beverages.
Carmela Gerardi +6 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study assesses and compares the eco‐efficiency of six olive production systems in the Alentejo region, southern Portugal, employing a life cycle costing (LCC) approach directly integrated with a prior life cycle assessment (LCA). Although LCC has been increasingly applied to Mediterranean olive‐growing, empirical research in Portugal ...
Rachel Hermeto de Pádua Souza +3 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The wine industry is increasingly adopting circular economy (CE) strategies to reduce resource intensity, valorise residues and create economic opportunities. Yet, the social dimension of sustainability remains largely overlooked, limiting the understanding of CE's full impact.
Giulia Gulino +2 more
wiley +1 more source
Fertilizing power of olive pomace: Lens germination test [PDF]
, 2019 In Morocco, the olive tree is cultivated on a large part of the territory except in coastal and desert regions. And as in most olive-growing countries, this industry generates, in addition to oil as the main product, large quantities of by-products such ...
Khamar, M., Nounah, A., AMEZIANE, H.
core +1 more source
Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber [PDF]
, 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 +11 more
core +1 more source
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
, 2013 Given the pivotal role of Platelet-Activating-Factor (PAF) in atherosclerosis and the cardio-protective role of PAF-inhibitors derived from olive pomace, the inclusion of olive pomace in fish feed has been studied for gilthead sea bream (Sparus aurata ...
Nasopoulou, Constantina +6 more
core +4 more sources