Results 61 to 70 of about 29,945 (247)
ChemFoodChem, EarlyView.Comprehensive two‐dimensional gas chromatography (GC×GC) is gaining importance in food analysis, particularly for volatile and aroma‐related compounds. This review examines recent applications across plant‐, animal‐, and other food matrices, revealing trends in sample preparation, column selection, modulation and detection, while highlighting ...
Ana Jano +3 more
wiley +1 more source
Valorization possibilities of apple pomace [PDF]
, 2022 Bakalaureusetöö Aianduse õppekavalPressjääk on õunamahla pressimisel tekkiv kõrvalsaadus, millel on suur kasutuspotentsiaal. Töö eesmärgiks oli selgitada välja sordiomaduste mõju õunte biokeemilisele koostisele ja tootmisjääkide väärindamise ...
Kuulmets, Anett
core
Sequential Pressurized Liquid Extraction of Food Matrices: Fractionation, Selectivity, and Scale‐Up
ChemFoodChem, EarlyView.Sequential pressurized liquid extraction separates food‐processing side streams into chemically distinct fractions by changing solvent polarity and operating conditions across stages. Lipophilic and phenolic compounds are recovered selectively, while co‐extraction is reduced.
Derya Ozalp Unal
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
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).
Hu, Yaodong +6 more
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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
Biomolecules, 2019 The aim of the present study was to establish the best experimental conditions that lead to the extracts richest in polyphenolic compounds obtained from pomace and canes of Vitis vinifera.
Mirela L. Moldovan +8 more
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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
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.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source