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Showing 1 to 7 of 7 for “"Apple Pomace"”.
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APPLE POMACE AS A FUNCTIONAL FIBER RICH INGREDIENT IN MEAT
Apple and grape pomace are byproducts of juice, cider, and wine production, with millions of tons generated annually. Often discarded in landfills or used as animal feed, these waste streams contribute to environmental concerns, including greenhouse gas emissions from anaerobic digestion. Rich in …
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The Effects of Cofermentation of Cider and Apple Pomace on Cider Attributes
… increase in demand for cider, the use of dessert apple varieties has become more common leaving ciders lacking in phenolics. However, a promising method to increase their phenolic content is through maceration with apple pomace. This study evaluated the effect maceration with apple pomace during …
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Understanding the Impact of Non-thermal Processing and CO2 Assisted Extrusion on Antioxidant, Textural and Functional Properties of Corn, Sorghum and Apple Pomace Based Extrudates
… and industrial food by-products, i.e. fruit pomace to incorporate into main stream of human diet due to their enrichment in nutritional as well as bioactive compounds like phenolic and flavonoid antioxidants. However, most of the phenolic compounds in plant are present in the bound form with …
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BIOACTIVE-RICH MUSHROOMS FOR FOOD REFORMULATION
… salad by-products, brewer’s spent grain, and apple pomace. This study was conducted within the ONFoods project, contributing to the objectives of Spoke 04 “Food Quality and Nutrition,” funded by the National Recovery and Resilience Plan (NRRP). Part of this work was conducted at IRTA …
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Characterization of Commercial Pectin Preparations by Spectroscopic and Chromatographic Techniques.
… pectin samples from orange peel, lemon peel, and apple pomace, each of low and high levels of methyl esterification and of unknown distribution pattern were also purchased. Instead of metal complexation, several highly absorbing dyes such as Ruthenium Red, Nile Blue, and Acridine Orange were used …
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FROM AGRI-FOOD WASTE TO HIGH-VALUE COMPOUNDS VIA GREEN TECHNOLOGY APPROACHES
… was designed for the recovery of phlore:n from apple pomace, employing an extremophilic glycosidase immobilized on bacterial cellulose films, where both substrate and support were derived from the same biomass, reinforcing the concept of feedstock circularity. Finally, a self-sufficient …
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Novel ingredients and emerging processing technologies in the development of clean label, phosphate-reduced meat products
… fibre-rich food co-product ingredients, namely; apple pomace (AP) and coffee silverskin (CSS), in Irish breakfast sausage formulations. A specialised response surface methodology developed using Mixture design software created 18 sausage formulations containing different sodium tripolyphosphate …