The development of an effective technology for obtaining lycopene-containing dry powder from pomace zoned tomato varieties, the purpose enriching food products, has novelty and significance country, since lycopene is not produced in Kazakhstan. This potential to have a beneficial effect on people's health, labor productivity state's economy. As result study, quantitative yield was determined, d...

The utilization of food industrial by-products, especially pomace after juice processing, could be a big challenge. Chokeberry is valuable source phenolic compounds, including procyanidins and anthocyanins. These compounds have, e.g., antioxidant, anticancer, hypoglycemic, hypotensive, hepatoprotective cardioprotective effects. In this work, dried chokeberry (2.0 g, 2.5 g 3.0 g) was added to gr...

Olive pomace, a solid residue generated during olive oil production process and rich source of phenolic compounds, was dried defatted to obtain pomace in monounsaturated fatty acids with 64% oleic acid. The further treated by ultrasound-assisted extraction (UAE). optimal phenol conditions 10 min, 40% amplitude 4% (w/v) solid:solvent ratio, yielded 14.70 mg/g total phenols, 2.48 flavonoids 0.924...

different levels of grape pomace extract (ge) were evaluated for their effect on in vitro gas production and as well on some such ruminal fermentation parameters as apparent degraded substrate, volatile fatty acids (vfa), and microbial protein production, in sheep, as ruminal inoculum donor. as for extraction, dried grape pomace and distilled water were mixed in an equal weight ratio. ge was ad...

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 ...

UNLABELLED A dried tomato-flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc-37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as lactic starter cultures. Chemical composition analyses and sensory tests were performed o...