Results 61 to 70 of about 56,514 (283)

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

Exploring the health benefits and utility of carrots and carrot pomace: a systematic review

International Journal of Food Properties
The carrot is a root vegetable well-known for its high nutritional content and health advantages. It is well known for its strong antioxidant content, particularly carotenoids, which have been linked to cancer-fighting effects.
Ali Ikram, Areeba Rasheed, Ammar Ahmad Khan, Rabbia Khan, Muhammad Ahmad, Reeja Bashir, Mohamed Hassan Mohamed   +6 more
semanticscholar   +1 more source

ADAPTS: An Intelligent Sustainable Conceptual Framework for Engineering Projects [PDF]

, 2020
This paper presents a conceptual framework for the optimization of environmental sustainability in engineering projects, both for products and industrial facilities or processes.
Heras García de Vinuesa, Ana de las, Luque Sendra, Amalia, Zamora-Polo, Francisco, Ávila-Gutiérrez, María Jesús   +3 more
core   +1 more source

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Foods, 2022
Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period.
M. Troilo, G. Difonzo, V. M. Paradiso, A. Pasqualone, F. Caponio   +4 more
semanticscholar   +1 more source

Toxic trace element contents in gluten-free cereal bars marketed in Argentina [PDF]

, 2015
Celiac disease is a food intolerance triggered by the ingestion of gluten-containing cereals; the only therapy is a strict gluten-free diet for life.
Hidalgo, Melisa Jazmin, Marchevsky, Eduardo Jorge, Pellerano, Roberto Gerardo, Sgroppo, Sonia Cecilia, Villafañe, Roxana Noelia   +4 more
core   +2 more sources

Comparative Analysis of Black Chokeberry (Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol Bioaccessibility

Foods
The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry.
M. Sărăcilă, A. Untea, Alexandra-Gabriela Oancea, I. Varzaru, P. Vlaicu   +4 more
semanticscholar   +1 more source

Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity.

Food Chemistry
The circular economy is gaining attention around the world as a sustainable approach to tackling environmental problems, promoting more responsible management of resources.
Lorenza Marinaccio, Giulia Gentile, E. Llorent-Martínez, Gokhan Zengin, Domiziana Masci, F. Flamminii, A. Stefanucci, A. Mollica   +7 more
semanticscholar   +1 more source

The polyphenolic and hydroxycinnamate contents of whole coffee fruits from China, India and Mexico [PDF]

, 2013
Air dried whole coffee fruits, beans and husks from China, India and Mexico were analysed for their chlorogenic acids (CGA), caffeine, and polyphenolic content. Analysis was by HPLC and Orbitrap exact mass spectrometry.
Combet, E., Mullen, W., Nemzer, B., Sidrah, A., Stalmach, A.   +4 more
core   +1 more source

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, Agata Górska, Stanisław Kalisz, Rita Brzezińska, Artur Wiktor   +4 more
doaj   +1 more source

Antioxidants of natural plant origins: from sources to food industry applications [PDF]

, 2019
ReviewIn recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are
Alves, Vitor D., Lourenço, Sofia C., Moldao-Martins, Margarida   +2 more
core   +1 more source