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Composition of phenolic acids content in apple (Malus sp) pomace
(UNIV ESTADUAL LONDRINA, 2008)
The present work aimed the study of phenolic acids composition in apple pomace of Gala and Fuji cultivars. Phenolic acids were fractionated in phenolic acids, esterified and insoluble and analyzed by gas chromatography-mass ...
Effect of pomace drying on apple pectin
(Elsevier Science, 2002-07-28)
The effect of temperature used for drying apple pomace on apple pectin characteristics, including chemical composition, color and gelpoint temperature (Tg) was determined. Pomace was obtained from commercial Granny Smith ...
Bioconversion of apple pomace into a multienzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation
(Pontificia Universidad Católica de Valparaíso, 2009)
Apple pomace in gluten-free formulations: Effect on rheology and product quality
(Wiley Blackwell Publishing, Inc, 2015-03)
The objective of the present work was to formulate a gluten-free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. ...
Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
(Elsevier B.V., 2017-05-01)
The effects of gamma radiation on the physicochemical, thermogravimetric, microstructural and microbiological properties of apple pomace flour were evaluated for a period of nine months storage. Calcium levels were higher ...
UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS
(Universidade Tecnológica Federal do Paraná (UTFPR), 2013)
Evaluation of dried apple pomace on digestibility and palatability of diets for cats
(Brazilian Journal of Animal Science, 2022)