ライフサイエンスコーパス: pomace

1 pacity (from 8.00 to 46.60 mMol Trolox/100 g pomace).

2 enes, flavonols, and flavan-3-ols from grape pomace.

3 n of anthocyanin colorants from black carrot pomace.

4 on of anthocyanin pigments from black carrot pomace.

5 e yield and retention of anthocyanins in the pomace.

6 nd anthocyanin composition of both juice and pomace.

7 ch hemicellulose layers of unfermented grape pomace.

8 on technique to extract lycopene from tomato pomace.

9 nds would be maximized from the black carrot pomace.

10 ticatalytic preparation Celluclast and apple pomace.

11 ainly peels, seeds, and pulp, known as apple pomace.

12 phenolic compounds in both whole grapes and pomace.

13 e and grape sources, and their corresponding pomaces.

14 t of fruit juices and fresh and freeze-dried pomaces.

15 During extrusion, pomace (0%, 10.5% and 21%), moisture (14%, 15% and 16%)

16 f the extrudates compared to the control (0% pomace/14% moisture/140 degrees C).

17 potential sources of valuable bioactives is pomace, a by-product from fruit juice processing industr

18 es are a rich source of anthocyanins and its pomace, a by-product of juice processing, could be effic

19 lied to enhance the SDF obtained from orange pomace, a byproduct of juice extraction containing a hig

20 For pomace, a total of fifteen phenolic compounds were tenta

21 ic and antibacterial activities of raspberry pomace and favour its use as a functional food ingredien

22 ed for polyphenol extraction from star fruit pomace and microencapsulates can be incorporated in diff

23 des were also checked in the oily matrix, in pomace and mill wastewaters from an industrial oil mill.

24 and safe separation of lycopene from tomato pomace and possibly from tomato industrial wastes.

25 ) were isolated from whole grapes, juice, or pomace and purified using enzymatic hydrolysis.

26 The peels, pomace and seed fractions of FPW could potentially be a

27 xtracts from a Mexican grape (Ruby Cabernet) pomace and the biological activity and phenolic profiles

28 oxidative treatment (no SO2) of white grape pomace and the presence of grape leaves and stems can in

29 s were determined in the corresponding olive-pomaces and soils.

30 ighest concentrations of anthocyanins in the pomace, and both cold and hot maceration of fresh unblan

31 sed to extract phenolic compounds from apple pomace (AP) involving a first extraction with water and

32 le production and thousands of tons of apple pomace are produced every year.

33 Grape seed extract and grape pomace are rich sources of polyphenols.

34 analytical data demonstrated that jabuticaba pomaces are a rich source of bioactive compounds such as

35 the economical viability of apple and apple pomace as sources of bioactive compounds, highlighting t

36 Encapsulated sour cherry pomace bioactives have positively influenced functional

37 Substrates were pectins isolated from apple pomace by the use of xylanase and multicatalytic prepara

38 In grape pomace, cellulase treatment was not efficient for phenol

39 in these by-products, and pectinase in grape pomace changed the galloylated form of catechin to its f

40 the seeds and the peels together, leaving a pomace consisting of approximately 73 wt% peels.

41 While cranberry pomace contains beneficial polyphenols, including proant

42 Grape pomace derived from wine making was extracted by an enzy

43 The addition of carbohydrases to grape pomace, either alone or in combination, degraded the cel

44 y, bioactive compounds extracted from cherry pomace, encapsulated in whey and soy proteins, have been

45 ables: blanching time (0-10min) and beetroot pomace extract (0-10%) was evaluated on physicochemical

46 Willamette pomace extract (EC(5)(0)=0.042 mg/ml) demonstrated stron

47 radical-scavenging activity than did Meeker pomace extract (EC(5)(0)=0.072 mg/ml).

48 antioxidant capacity, were assessed in grape pomace extract (GPE) of red grape (Vitis vinifera L.) cv

49 and two non-encapsulated systems: ethanolic pomace extract (P) and freeze-dried juice (F).

50 liferative effects of a purified white grape pomace extract (PWGPE), as well as of some phenolic stan

51 Unlike dried cranberry pomace extract alone, proanthocyanidins, anthocyanins an

52 confirmed the significant effect of beetroot pomace extract and it's blanching on the phytochemical p

53 Beetroot (Beta vulgaris) pomace extract is a rich source of betalain, phenolics a

54 Biochemical characterization of the pomace extract showed the presence of a broad range of p

55 ber officinale) candy enriched with beetroot pomace extract using response surface methodology (RSM).

56 An ethanolic pomace extract was microencapsulated with whey protein i

57 By co-drying cranberry pomace extract with a protein-rich food matrix, such as

58 chis showed higher antioxidant capacity than pomace extract, especially for Chenin Blanc.

59 of 7.81min blanching time and 9.24% beetroot pomace extract.

60 ich food products supplemented with beetroot pomace extract.

61 ay-dried powders from Bordo grape winemaking pomace extract.

62 Gold kiwifruit pomace extracted using citric acid, water and enzyme (Ce

63 Phenolic compounds were found after pomace extraction, and catechin, gallic acid and epicate

64 ration of 20 relevant polyphenols from grape pomace extracts (GPEs) was achieved in less than 12 min

65 tential of raspberry processing by-products, pomace extracts from two raspberry cultivars, Meeker and

66 protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or va

67 Substituting gluten-free flours with orange pomace flour can help improve the total dietary intake o

68 These findings indicate that these grape pomace flours are rich in antioxidant dietary fibre and

69 c, Gewuerztraminer and Mueller-Thurgau grape pomace for the 3-mercaptohexan-1-ol precursors and 4-S-c

70 Freeze-dried pomace from blue honeysuckle can be an excellent source

71 erences in iridoid content between the fresh pomace from skin and flesh, or between the juice from sk

72 than from whole berries, and in freeze-dried pomace from whole than from crushed berries.

73 uring solid-state fermentation (SSF) of plum pomaces (from the juice industry) and brandy distillery

74 lar effects of an enzymatic extract of grape pomace (GP-EE) on isolated arteries, focusing our attent

75 The pomace had low fat (0.61%) and high dietary fibre (45.22

76 rovides an innovative approach for utilizing pomace in the development of novel food ingredients.

77 Cranberry pomace is a byproduct of cranberry processing and is com

78 Grape pomace is a winemaking by-product that can be used to ex

79 Tomato pomace jams contained 15-20 times more dietary fibre tha

80 ger proofing times (p<0.05) and lower orange pomace levels (OP) (p<0.001) produced a bread with a gre

81 Therefore, jabuticaba pomace may have good potential as a functional ingredien

82 wo pressurized hot water extracts from grape pomace obtained at 100 degrees C (GPE100) and 200 degree

83 r the extraction of seeds from the fermented pomace of Nebbiolo cv.

84 id 2 (3.4 and 8.5mg/g DW, respectively) from pomace olive (Olea europaea L.) using an ultrasonic bath

85 polyphenols were found in olive oil, whereas pomace olive oil and sunflower oil had the lowest level

86 d with an experimental diet containing olive pomace (OP), that exhibit cardioprotective activities.

87 d either natural antioxidants from olive-oil pomace or a synthetic autooxidation inhibitor as dimethy

88 ensory panel as more spreadable since tomato pomace particles are incorporated in pectin network whic

89 This study showed that gold kiwifruit pomace pectin has potential application in food products

90 ently captured and stabilized wild blueberry pomace phytochemicals than other protein sources.

91 he extraction and stabilization of cranberry pomace polyphenols using SPI provides an innovative appr

92 Dried whole pomace powder (WP) fortified products had dietary fibre

93 This study characterised pineapple pomace (PP) and evaluated its application in extrusion t

94 enting white grape pomace (WP) and red grape pomace (RP) on the composition of interspecific hybrid w

95 Rapeseed pomace (RSP) is a waste product obtained after edible oi

96 Compared with unextruded pomace, SDF fraction in extrudate had a higher level of

97 work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to in

98 ted fractions derived from the seedless wine pomace seasoning presented generally the highest antioxi

99 ioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different source

100 future exploitation of natural colours from pomace side streams of Aronia, thus increasing competiti

101 ity against RAW 264.7 cells and Petit Verdot pomace suppressed TNF-alpha liberation in vitro.

102 e pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with

103 method to extract polyphenols from cranberry pomace using aqueous ethanol, a food grade solvent.

104 yphenol from star fruit (Averrhoa carambola) pomace using response surface methodology was carried ou

105 tion of elements in soils (W, Fe, Na), olive-pomace (W, Fe, Na, Mg, Mn, Ca, Ba, Li) and olive oils (W

106 Ds) to extract phenolic compounds from grape pomace was evaluated and compared with that of ethanol/w

107 ive phenolic compounds from grapes and their pomace was evaluated.

108 Brazilian grape pomace was extracted in hot water, and a factorial exper

109 The pomace was processed in a single-screw extruder at vario

110 Chardonnay grape pomace was treated with pressurized heat followed by enz

111 The pomace was unfermented as commonly found for white winem

112 Total anthocyanin levels in pomace were affected mostly by enzyme treatment followed

113 natants of Tyromyces chioneus grown on apple pomace were extracted, and the aroma compounds were anal

114 tudy, fermented and non-fermented jabuticaba pomaces were studied regarding their hydrophilic and lip

115 Wine grape pomace (WGP) as a source of antioxidant dietary fibre (A

116 ined from the powder and the slurry of grape pomace when extracted with 2.5% (w/v) aqueous beta-CD so

117 olic content and bioactivity still remain in pomaces which support its use as an inexpensive source o

118 rent anthocyanin compounds from black carrot pomace with cyanidin-3-xyloside-galactoside-glucoside-fe

119 The impact of co-fermenting white grape pomace (WP) and red grape pomace (RP) on the composition