This study assessed the effects of additions an essential oil (EO), composed ricinoleic acid, cardol, cardanol, and apple pomace, on fermentation quality aerobic stability alfalfa silages. The experimental treatments consisted T1) (control), T2) with EO, T3) (75%) pomace (25%), T4) (25%) T5) (50%) (50%), T6) T7) (75%), T8) EO. addition decreased silage pH compared control (P <0.01). Apple at...

the effects of different levels (0, 10, 20 and 30 percentage of dry matter) of apple pomace ensiled with urea were investigated on 24 ghezel male lambs in a completely randomized design with four treatments and six replicates. the average starting weight and age of the lambs were 31.27 ± 7.40 and 187 ± 37 days, respectively. after 15 days of adaptation, the lambs were individually fed with expe...

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2...

One approach to improve the sustainability of food processing is recovery valuable compounds from industry’s side streams. In this study a life cycle assessment (LCA) was used quantify potential environmental impacts cross-processing herring streams with different antioxidant-rich biomasses, so-called helpers, for extraction protein ingredient that stable against lipid oxidation. New primary ex...

Apple pomace extract (APE) in aerobic variable fed batch culture under standardized fermentation parameters was evaluated for the production of baker’s yeast. The substrate was fed at a flow rate of 0.39 dm h to regulate fermentable sugar concentration between 1-2 % in bioreactor. An average specific growth rate of 0.24 h and cellular yield coefficient of 0.48 g/g sugar was obtained during bake...

Apple pomace includes seeds that are rich in protein, fiber, and oil, which can be extracted from them. However, they can also contain a significant amount of toxigenic amygdalin. We hypothesized that amygdalin is a compound that significantly reduces the nutritional and health quality of defatted apple seeds. An experiment was conducted on rats that were distributed into three groups and fed w...

The influence of secondary apple raw materials (frozen pomace) on organoleptic and physicochemical indicators the quality wheat bread has been studied. traditional recipe was taken as a basis. In this for sample No. 1, part premium flour replaced with 25% rice 10% frozen pomace. 2, 12.5% fresh For assessment, five-point scale assessing developed, in which maximum number points up to5 assigned t...

BACKGROUND Degradation of pectin in lignocellulosic materials is one of the key steps for biofuel production. Biological hydrolysis of pectin, i.e., degradation by pectinolytic microbes and enzymes, is an attractive paradigm because of its obvious advantages, such as environmentally friendly procedures, low in energy demand for lignin removal, and the possibility to be integrated in consolidate...