Zobrazeno 1 - 10
of 3 738
pro vyhledávání: '"GRAPE POMACE"'
Autor:
Óscar Adrián Muñoz-Bernal, Alma Janeth Coria-Oliveros, Alma Angelica Vazquez-Flores, Carlos Rodrigo Subiria-Cueto, Laura A. De La Rosa, Maria de la Luz Reyes-Vega, Joaquín Rodrigo-García, Nina del Rocio Martinez-Ruiz, Emilio Alvarez-Parrilla
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-15 (2024)
Abstract Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The pro
Externí odkaz:
https://doaj.org/article/fcf8d2c4e1654eb1b837efb47a9d00ce
Autor:
Barbara Cristina da Silveira Almeida, Maria do Carmo Mohaupt Marques Ludke, Teresinha Marisa Bertol, Jorge Vitor Ludke, Daniela Miotto Bernardi, Anildo Cunha Jr., Arlei Coldebella
Publikováno v:
Applied Biosciences, Vol 3, Iss 3, Pp 378-391 (2024)
Grape pomace is a winery byproduct that is rich in polyphenols with antioxidant capacity. This study investigated the effect of 0, 5, and 10% inclusion of dehydrated grape pomace (DGP) in finishing pig diets on the growth performance, carcass traits,
Externí odkaz:
https://doaj.org/article/0a17cc534ae142c7a3da39585d628f7a
Autor:
Behzad Asadnezhad, Rasoul Pirmohammadi, Yonesali Alijoo, Hamed Khalilvandi-Behroozyar, Hossein Abdi-Benmar, Deli Nazmín Tirado-González, Pedro Enrique Hernández Ruiz, Valente Velazquez Ordoñez, Maximilian Lackner, Abdelfattah Z.M. Salem
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101452- (2024)
This study aimed to investigate the effect of red grape pomace (RGP) treated with ozone (O3) gas as a substitute of low-quality alfalfa hay on the ruminal fermentation, nutrient digestibility, and milk production performance of fat-tailed, fed RGP su
Externí odkaz:
https://doaj.org/article/495b23642fbf47d58d138fa5bd1d3371
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101845- (2024)
A large portion of global grape production has been utilized for wine production, accompanied by tremendous pressure to dispose grape pomace. To achieve circular economy, the high-value recycling of grape pomace must be considered. The social level b
Externí odkaz:
https://doaj.org/article/03e220e714274f6587608e1a40bc7fa0
Publikováno v:
Lilloa (2024)
La Rioja province annually produces approximately 75,000 tons of agricultural residues and derived materials from agro-industrial activities, which could potentially be incorporated into oyster mushroom cultivation. This study aimed to evaluate the v
Externí odkaz:
https://doaj.org/article/d89d6e372b4942e2bb536a7c9a039dcf
Autor:
BOTEZATU, Nadejda, COVACI, Ecaterina
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXXI, Iss 2, Pp 94-104 (2024)
Grape pomace contains many anthocyanins, catechins, flavonoids, phenolic acids, and stilbenes, so it must be utilized. The research used grape pomace from Cabernet Sauvignon and Rara Neagra, harvested in 2023. When creating the absorption spectra, a
Externí odkaz:
https://doaj.org/article/4897df6794f0409794b701e413cce9d9
Autor:
LI Yajing, SONG Jing, CHEN Wanjin, TIAN Hui, ZHANG Xuechun, WANG Juan, WANG Zhenxing, WU Xiao
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 194-204 (2024)
In this study, the nutrient, amino acid and anthocyanin composition of three varieties (Rose Honey, Cloud Dance, and French Wild) of wine grape pomace from Yunnan were investigated. Subsequently, the in vitro antioxidant and hypoglycemic activities o
Externí odkaz:
https://doaj.org/article/e0abcedd82ab4c3093049a3baed74535
Publikováno v:
Біологічні студії, Vol 18, Iss 2, Pp 33-48 (2024)
Background. Diabetes mellitus is one of the most common diseases in the world. Under this pathology all organs and systems of an organism are damaged, including the immune system. Peripheral blood leukocytes are an important element of this system
Externí odkaz:
https://doaj.org/article/b40debc2928947448542189f71849f30
Autor:
Liberatore, Maria Teresa, Dilucia, Flavia, Rutigliano, Mariacinzia, Viscecchia, Rosaria, Spano, Giuseppe, Capozzi, Vittorio, Bimbo, Francesco, Di Luccia, Aldo, la Gatta, Barbara ⁎
Publikováno v:
In Food Chemistry 15 January 2025 463 Part 4
Autor:
Knuf, Franziska a, Caspers-Weiffenbach, Rita a, Schieber, Andreas a, ⁎, Fontana, Ariel a, b, ⁎
Publikováno v:
In Food Chemistry 15 January 2025 463 Part 1