Results 41 to 50 of about 8,041 (202)

Valorization of grape pomace after distillation and its application in delaying oil oxidation

, 2023
reservedThe Spent Grape Pomace (SGP) generated after Grappa elaboration is mainly considered a food waste. The aims of this study were to optimize an ultrasound assisted extraction (UAE) of antioxidant bioactive compounds from red and white SGP and to ...
CANAZZA, ELISA
core  

Enrichment of pomace olive oil in triterpenic acids during storage of "Alpeorujo" olive paste

, 2022
Triterpenic acids are natural compounds present in plants and foods with beneficial properties for human health and thus they are desirable in the food, cosmetics and pharmaceutical industries. Pomace olive is considered a good source of these substances.
Romero Barranco, Concepción, Dobarganes, M. Carmen, Brenes Balbuena, Manuel, García Borrego, Aránzazu, Ruiz Méndez, Mª Victoria   +4 more
core   +1 more source

Extraction and in Vitro Adsorption Properties of Dietary Fiber from Phyllanthus emblica Linn. Pomace

Shipin gongye ke-ji, 2022
An investigation was carried out to optimize the extraction process of dietary fiber from Phyllanthus emblica Linn. pomace, and the physicochemical properties and in vitro adsorption capacity of Phyllanthus emblica Linn. pomace, total dietary fiber (TDF),
Jing WU, Zuozuo LIU, Jie WU, Qiujun LUO, Yan JIANG   +4 more
doaj   +1 more source

Environmental Challenges on Olive Mill Wastes in Albania: Sustainable Management and Circular Economy Opportunities

Resources
The olive oil extraction industry produces large amounts of olive pomace and wastewater, both of which contain high levels of pollutants. In Albania, olive oil production has increased, while by-product challenges persist.
Dritan Topi, Aleksander Petre
doaj   +1 more source

Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

, 2021
This study assessed the effects of the additions of an essential oil (EO), composed of ricinoleic acid, cardol, cardanol, and apple pomace, on fermentation quality and aerobic stability of alfalfa silages.
Ghozalpour, V., Nemati, Z., Ayaşan, T., Besharati, M., Palangi, V.   +4 more
core   +1 more source

Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2‐Monoacylglycerol

Journal of Food Science, 2016
Abstract 2‐Monoacylglycerols (2‐MAG) with a high content of oleic acid at sn‐2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2‐MAG. Immobilized lipase from
Keskin, Hasene, Yanik, Derya Kocak, Mucuk, Hatice Neval, Gogus, Fahrettin, Fadiloglu, Sibel   +4 more
openaire   +3 more sources

Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

Ciência Rural
: The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and
Teresinha Marisa Bertol, Jorge Vitor Ludke, Rogerio Manoel Lemes de Campos, Vicky Lilge Kawski, Anildo Cunha Junior, Elsio Antonio Pereira de Figueiredo   +5 more
doaj   +1 more source

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

Microorganisms, 2022
Olive oil extraction generates several by-products that represent an environmental issue, mainly for Mediterranean countries where olive oil is mostly produced.
Paola Foti, Alessandra Pino, Flora V. Romeo, Amanda Vaccalluzzo, Cinzia Caggia, Cinzia L. Randazzo   +5 more
doaj   +1 more source

Spouted bed drying parameters and adjuvant effects on polyphenol retention and antioxidant activity in mango peel powders

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, Fábio Bentes Freire, José Teixeira Freire, Wanderley Pereira Oliveira   +3 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

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, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source