Attempts were undertaken to design a quick ready-to-cook gluten-free snack utilizing finger millet and potato flour (50:50) as well tomato pomace due the restricted availability of goods in Indian market. The nutritional content food its general acceptability, cooking characteristics, storage stability all tested. addition had distinct influence on product’s color hardness. Additionally, it res...

The adverse effect of cypermethrin on the liver and kidney of weanling female rats and the protective effect of ethanolic extract of grape pomace were investigated in the present study. Weanling female rats were given cypermethrin oral at a dose of 25 mg kg(-1) body weight for 28 consecutive days. An additional two Cyp-trated groups received extract at a dose of 100 and 200 mg kg(-1) body weigh...

The aim of the study was to investigate effect using various by-products (orange and apple pomace, tomato peel, pepper prickly pear seed peel) on dough rheology properties gluten-free bread. were incorporated into a bread formulation based corn chickpea flours (2/1 w/w). Different levels each by-product (0, 2.5, 5, 7.5% in basic replacement) tested. Wheat without addition used as controls. resu...

the effects of grape pomace extract (0, 2 and 4%) on quality and shelf life of silver carp ( hypophthalmicthys molitrix ) fillets during chill storage (4°c) were investigated. the control and the treated fillets were analyzed periodically for microbiological (tvc and ptc), chemical (tvb-n), and sensory characteristics. the results showed that grape pomace-treated samples have lower tvb-n (24.2 ...

Abstract Root-knot nematodes (RKNs) are obligate endoparasites that feed on their host plants to complete its life cycle, representing a major threat agriculture and economy worldwide. The development of new management strategies becomes essential as effective chemical nematicides progressively being restricted. Hence, we analysed grape pomace-derived biochars, pyrolysed at 350 °C (BC350) 700 (...

The industrial processing of tomato leads to substantial amounts residues, typically known as pomace or by-products, which can represent much 10% by weight fresh tomatoes. At present, these residues are either used feedstock for animals or, in the worst case, disposed landfills. This represents a significant waste because contains high-value compounds like lycopene, powerful antioxidant, cutin,...

In this study phenolic compounds extraction from grape byproducts was conducted using pure water as a solvent. High temperatures and low time incubation periods were used in the aim of reducing the cost of the process and heightening the phenolic compounds yield. Response surface methodology (RSM) was realized to study the effect of time and temperature on crushed and uncrushed grape pomace. Th...