This study was conducted to explore the possibility of utilization of waste residues (pomace) obtained during carrot juice extraction for the preparation of a value added product viz. carrot based condensed milk product (gazrella, an Indian sweetmeat). The carrot pomace was treated osmotically in two ways: Firstly, dipping in 65°Brix sucrose syrup, secondly, by adding 35% sucrose (dry powder) t...

The effect of some natural wastes (orange pomace, orange peel, lemon pomace, lemon peel, apple pomace, pear peel, banana peel, melon peel and hazelnut shell) on the production of xylanase from Trichoderma harzianum 1073 D3 has been studied and maximum activity has been observed on melon peel (26.5 U/mg of protein) followed by apple pomace and hazelnut shell. Also, molasses could be used as an a...

This study characterised pineapple pomace (PP) and evaluated its application in extrusion to enhance fibre content of the final product. The pomace had low fat (0.61%) and high dietary fibre (45.22%), showing its potential for fibre enrichment of nutritionally poor products, as some extruded snacks. Results also showed low microbiological counts, water activity, and pH indicating good microbiol...

Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redo...

Skeletal abnormalities consisting of shortened long bones, enlarged joints and splayed front feet in newborn calves were associated with cows fed apple pomace supplemented with nonprotein nitrogen (NPN) during late gestation. Measurements of x-ray films of the metacarpus and lumber vertebrae from 86 calves in three trials showed that calves from dams fed apple pomace and NPN had longer, thicker...

Objective: Pili (Canarium ovatum, Engl.) pomace is an underutilized agricultural waste that possesses great potential to be regarded as a functional food ingredient. The aim of this study was to measure the polyphenol content and antioxidant activity of pili pomace drink and determine the influence of heating on these parameters. Moreover, it sought to assess the acute effects of thermally proc...