Altogether 30 different basidiomycetes were grown submerged in liquid culture media using seven different by-products of the food industry as the only carbon source. Seven fungus/substrate combinations revealed interesting flavour profiles. Culture supernatants of Tyromyces chioneus grown on apple pomace were extracted, and the aroma compounds were analysed by gas chromatography-olfactometry (G...

BACKGROUND Synthetic antioxidants and antimicrobials are losing ground to their natural counterparts and therefore, the food industry has motivated to seek other natural alternatives. Apple pomace, a by-product in the processing of apples, is rich in polyphenols, and plant polyphenols have been used as food additives owing to their strong antioxidant and antimicrobial properties. The goal of th...

This study was carried out to determine the chemical composition and estimation of nutritive value of apple pomace (AP) by-product using in vitro gas production technique. Fermentation of AP samples were carried out with rumen fluid obtained from three mature canulated steers. The samples were collected from SanSan Shahd factory in Urmia, Iran. The amount of gas production for AP at 2, 4, 6, 8,...

In the framework of introducing green strategies for food processing, industrial orientation has shifted towards replacement conventional petroleum-based solvents with alternative eco-friendly ones. On this basis, objective study was to synthesize a novel, tertiary, food-grade deep eutectic solvent, composed glycerol, citric acid, and L-proline (GL-CA-Pro), test it as solvent extraction polyphe...

Grape pomace is a potential source of natural antioxidant and antimicrobial agents. Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties were investigated. White grape pomaces had higher (P < 0.05) solvent extraction yield than red varieties. Concentrations of total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC...