Results 51 to 60 of about 23,441 (246)
Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
Food Science of Animal Resources, 2017 This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork
Hyun-Joo Lee +6 more
doaj +1 more source
In Vitro Activity of Citrus IntegroPectin Against Breast Cancer and Colon Cancer
ChemFoodChem, EarlyView.Image shows microscopic photographs of MCF‐7 cells in the presence of lemon, red orange, and sweet orange IntegroPectin bioconjugates at 0.5 or 1.0 mg/mL concentration after 24 h next to a photograph of MCF‐7 cells as such (control). ABSTRACT We investigate the ability of IntegroPectin bioconjugates obtained via acoustic cavitation of lemon, red orange,
Claudia D'Anna +5 more
wiley +1 more source
Structural characterization of strawberry pomace
HeliyonStrawberries 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 +12 more
openaire +2 more sources
Animals, 2023 The purpose of this study was to investigate the effects of dried blueberry pomace (BP) and pineapple pomace (PP) on the growth performance and meat quality of broiler chickens. A total of 240 1-day-old Ross 308 broiler chickens were randomly divided into 3 groups, with 10 replicates per treatment group and 8 birds per replicate (4 males and 4 females).
Yaodong Hu +6 more
openaire +3 more sources
Gross and net rates of nitrogen mineralisation in soil amended with composted olive mill pomace
, 2011 Olive mill pomace is the major waste product in the olive oil industry and composting these by-products for the purpose of recycling nutrients and organic matter is a sound environmental strategy.
Hatch, D. J. +9 more
core +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.Spouted bed drying of mango peels with colloidal SiO2 and corn starch produces a free‐flowing powder with reduced agglomeration, increased drying yield, and preserved antioxidant and polyphenol content. Abstract The production of polyphenol‐rich powders is a promising strategy for valorizing agro‐industrial byproducts. This study evaluated drying yield,
Guilherme Henrique Alves Pinto +3 more
wiley +1 more source
In Vitro Bioactivities of Extracts from Tomato Pomace
Frontiers in Bioscience-Landmark, 2022 Background: Tomato pomace (TP) is a coproduct generated by the extraction of tomato pulp, and is a potential source of bioactive molecules. In this study, we isolated several fractions from TP and evaluated their biological properties. Materials and Methods: TP was treated by maceration at room temperature with green solvents (ethanol, ethyl acetate ...
Jamaleddine, Aya +7 more
openaire +5 more sources
Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
The Vine Loving Pomace Fly and the Pretty Pomace Fly.
, 1994 Uploaded by Plazi for TaxoDros. We do not have abstracts.
openaire +1 more source
Food Chemistry International, EarlyView.Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati +4 more
wiley +1 more source