The use of oak barrel alternatives, including chips, staves and powder, is quite common in the production spirits obtained from distillation vegetal fermented products such as grape pomace. This work explored unconventional wood formats peeled sliced wood. poplar was also evaluated to verify its technological uses produce aged spirits. To this aim, GC-MS analyses were carried out obtain an arom...

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 ...

The aim of this study was to explore the profile bioactive compounds Merlot grape pomace by different methodologies including phenolic composition spectrophotometry, chromatography and spectroscopy its antibacterial activity. Additionally, correlation between antioxidant activity principal component analyses (PCA) evaluated. showed classes such as acids, flavonoids stilbene with high according ...

The research aimed to study the effects of 0–20% substitution wheat flour with grape pomace powder (GPP) on rheological and pasting properties dough, sensory properties, digestive antioxidant activities prepared biscuits. results analysis showed that incorporation GPP concluded in reduced water absorption (WA) increased dough stability. Rapid visco-analyser (RVA) suggested could increase breakd...

Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with featured antioxidant capacity. An experiment was conducted to investigate the effect these polyphenol in diets formulated contain same total extractable content on growth performance, protein digestibility, plasma meat ?- ?-tocopherol thigh oxidation broiler chickens. Five experimental were formulated: control, contro...

Grape pomace and seeds, good source of functional compounds such as polyphenols, are waste by-products generated during wine making. Extraction is a very important step for later use polyphenols. Herein we investigated the effects conventional (CSE) non-conventional extraction methods (subcritical water (SWE) pressurized ethanol (PEE) on yield, total phenolic content (TPC) antioxidant capacity ...