1. Nutritional evaluation of dried tomato pomace (DTP-20) as a source of protein was carried out using weanling rats. Comparisons were made with casein (CS), soya-bean meal (SOM-45) and the hydrocarbon-grown yeast Toprina (BP-T). The growth-promoting effects of the diets were evaluated over a period of 28 d of ad lib. feeding. 2. The unsupplemented DPT-20 had a protein efficiency ratio (PER) of...

This paper reports the improved model design of an auger thermo-radiation dryer for drying plant-derived pomace under a low-temperature mode (35...80 °C) to resulting moisture content at level 8...13 % solids. The has adjustable speed rotation (3...4 min–1), airflow (0.05...0.09 m/s), and is characterized by uniform distribution heat flux. It equipped with energy-saving two-circuit complex that...

In this work, we propose the reuse of apple pomace as a substrate for fungal chitosan production by liquid cultivation of Gongronella butleri CCT4274. Different concentrations of reducing sugars and sodium nitrate were added to the aqueous extract of apple pomace and the best result was obtained with 40 g/L of reducing sugars and 2.5 g/L of sodium nitrate. The results indicate the possibility o...

As a by-product of wine making, pomace contains rich amounts of phenolic compounds that can be potentially utilized as raw materials to make beneficial products especially for the anti-cancer agents including the breast cancer. Muscadinia rotundifolia 'Noble' is a wine-making grape cultivar, and to better use 'Noble' pomace, the most effective phenolic fractions in cancer inhibition must be ide...

Grape pomace seeds and skins from different Mediterranean varieties (Grenache [GRE], Syrah [SYR], Carignan [CAR], Mourvèdre [MOU] and Alicante [ALI]) were extracted using water and water/ethanol 70% in order to develop edible extracts (an aqueous extract [EAQ] and a 70% hydro-alcoholic extract [EA70]) for potential use in nutraceutical or cosmetic formulations. In this study, global content (to...

introduction heat stress is one of the major environmental stressors that negatively influence feed intake, body weight gain, feed conversion ratio, nutrient digestion, absorption, and retention in the poultry production. in the two last decades, several researches were done to find approaches for decreasing the undesirable effects of high ambient temperatures. supplementation of powder, extrac...