An investigation was conducted to assess the effect of incorporation of dried apple pomace (DAP) and corn bran (CB) as dietary fi bre sources on organoleptic, thiobarbituric acid reacting substance (TBARS) value and microbial quality characteristics of chevon rolls during refrigerated storage. DAP, CB and their combination (DAP+CB) were used at 6%, 3% and 2%+ 3% level respectively by replacing ...

The aim of this study was to evaluate the long-term effects of grape pomace ethanol extract (GPE) with or without omija fruit ethanol extract (OFE) on adiposity, hepatic steatosis, and inflammation in diet-induced obese mice. Male C57BL/6J mice were fed a high-fat diet (HFD) as the control diet and HFD plus GPE (0.5%, w/w) with or without OFE (0.05%, w/w) as the experimental diet for 12 weeks. ...

In this study, the effects of microwave drying power on drying kinetics, effective moisture diffusivity, and specific energy consumption of olive pomace were studied at three different microwave power levels of 170, 360 and 510 W. Increasing microwave power resulted in a considerable decrease in drying time. The experimental data for moisture loss was converted to moisture ratios and fitted to ...

BACKGROUND In northeastern Brazil, grape pomace has become a potential alternative byproduct because of the recover phenolic compounds from the vinification process. Comparative analyses were performed between lyophilized extract of grape skins from pomace, described as fermented (FGS), and fresh, unfermented (UGS) grape skins to show the relevant brand's composition upon the first maceration i...

This study was undertaken with the aim of establishing a correlation between the extraction yield in total flavonoids from red grape pomace and the extraction temperature, using 0.5% (w/v) aqueous lactic acid as the solvent system. Extraction of flavonoids was found to obey second-order kinetics, and on such a basis, the yield in total flavonoids at saturation could be very effectively determin...

With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueberry pomace, byproduct of juice production, was processed into a new food ingredient by drying and grinding and used for a gluten-free cookie formulation. Since the quality of a baked product is highly influenced by the baking conditions, the objective of this work was to optimize the baking time...

Juice-pressing residues, among them blackcurrant pomace, are valuable materials for being upgraded in food products. Their excellent nutritional profiles line with their functional properties allow a wide range of applications. The current study was performed to evaluate the overall liking pomace-enriched thin crispy-baked bread product five European countries, and obtain suggestions improvemen...

In this experiment 180 Azerbaijan province native laying hens from 28 to 40 weeks were separated in 6 treatments and 3 replicates (10 birds per replicate) as a (2 × 3) factorial arrangement of treatments in a completely randomized design. Treatments included two levels of dried tomato pomace (DTP) (8 and 16%) and 3 types of using methods (unprocessed, alkali and acid processed). The results sho...

Instant controlled pressure drop (DIC) has been used as a pre-treatment to increase extractable polyphenols (EPP), mainly attributed matrix structure expansion. This work aimed evaluate the effect of DIC on non-extractable (NEPP), EPP, and dietary fiber grape pomace. At 0.2 MPa–60 s was observe an total EPP anthocyanins. Despite increment lowest anthocyanins proanthocyanidins content at 0.4 MPa...