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Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)
(Wiley, 2015)
Background: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with
unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition ...
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 ...
Controlling asphalt aging by inclusion of byproducts from red wine industry
(ELSEVIER SCI LTD, 2012)
Worldwide around 95% of pavements contain Asphalt Binder (AB). Mainly, due to oxidation process, asphalt hardens and increases the pavement susceptibility to cracking. On the other hand, wine industry generates almost ten ...
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. ...