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Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
(Italian Association of Chemical Engineering, 2009-12)
The process of extracting fruit pectin includes the drying of pomace to prevent enzymatic destruction. It is known that best quality pectin is obtained from pomace dried at low temperature. Moreover, blanching and reduction ...
Characterization and functionality of fibre-rich pomaces from the tropical fruit pulp industry
(Emerald Publishing Limited, 2021)
Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec
(Elsevier, 2015-01-22)
Low molecular weight polyphenols (LMW-PPs) and anthocyanins, along with the antioxidant capacity, were assessed in grape pomace extract (GPE) of red grape (Vitis vinifera L.) cv. Malbec. Twenty-six phenolics (13 LMW-PPs ...
In vitro anthelmintic activity of grape pomace extract against gastrointestinal nematodes of naturally infected sheep
(Cairo Univ, 2018-12-01)
Grape pomace obtained as a byproduct of industrial processing of grapes retains nutrients and substances with anthelmintic potential such as saponins, tannins, and flavonoids. Therefore, this study evaluated the in vitro ...
The Effect of Ionic Liquid Pretreatment on the Bioconversion of Tomato Processing Waste to Fermentable Sugars and Biogas
(Humana Press Inc., 2016)
Tomato pomace is an abundant lignocellulosic waste stream from industrial tomato processing and therefore a potential feedstock for production of renewable biofuels. However, little research has been conducted to determine ...
Novel routes for valorisation of grape pomace through the production of bioactives by Aspergillus niger
(Springer, 2020-11)
Abstract: Grape pomace is an abundant winery by-product produced worldwide, which contains a high concentration of polyphenols trapped in cell wall fibers. The fungus tannase enzyme finds many applications in the industry, ...
Biotransformation of grape pomace from Vitis labrusca by Peniophora albobadia LPSC # 285 (Basidiomycota)
(Academia Brasileira de Ciencias, 2020-01)
Grape pomace from Vitis labrusca is an important sub-product of the “American table wine” industry. It is recalcitrant to degradation, and its accumulation is a serious problem with negative environmental impacts. We ...
Towards integral utilization of grape pomace from winemaking process: A review
(Pergamon-Elsevier Science Ltd, 2017-07)
Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. ...