BACKGROUND Olive pomace, as the main by-product of the olive oil industry, is recently recycled as fermentation substrate for enzyme production. OBJECTIVES Actinobacteria isolates were separated from an Algerian soil under olive pomace cultivation and were evaluated for their lignocellulolytic enzymes production. MATERIALS AND METHODS Isolates of Actinobacteria were separated from soils aro...

In this study, it was aimed to determine the properties of black carrot pomace and its use in pastries. For purpose, dried at 150ºC by using drum drier. Dietary fiber (64.93 %), total sugar (1.16 fat (1.60 protein (8.82 anthocyanins (0.21 mg/g) phenolic substances (2.30 were determined. The functional such as water retention capacity (1.53 g/g), swelling (1.59 mL/g), alcohol insoluble residue (...

D RIED apple pomace and apple pomace silage have been fed successfully to ruminants (Hills, 1902; Lindsey et al., 1921; Walton and Bidwell, 1923; Holdaway, 1925; Atkeson and Anderson, 1927; Knott et al., 1932; Perkins and Monroe, 1935). I t has replaced all of the roughage normally used for wintering beef cows (Burris and Priode, 1957). However, in the past, apple pomace has contained up to 40 ...

In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that further used bread making. Sea pomace, an invaluable by-product of the industry, contains bioactive compounds dietary fibers promote health. Dried by-products are rich sources nutritional compounds, offering great potential for use as nutraceuticals...

OBJECTIVE Pili (Canarium ovatum, Engl.) pomace is an underutilized agricultural waste that possesses great potential to be regarded as a functional food ingredient. The aim of this study was to measure the polyphenol content and antioxidant activity of pili pomace drink and determine the influence of heating on these parameters. Moreover, it sought to assess the acute effects of thermally proce...

We investigated the effect of sugar cane level and foaming process on properties, drying kinetics, physicochemical properties dried pasta sauce. Experiments were conducted sauce based tomatoes, both non-foamed foamed, at selected concentrations (0, 15, 30% g sugar/g concentrated tomato) a constant temperature 60.C. The results indicated that density viscosity foamed lower than sauce, thereby in...

Obesity occurs when a person's calorie intake exceeds the amount of energy burns, which may lead to pathologic growth of adipocytes and the accumulation of fat in the tissues. In this study, the effect and mechanism of pear pomace extracts on 3T3-L1 adipocyte differentiation and apoptosis of mature adipocytes were investigated. The effects of pear pomace extract on cell viability and the anti-a...