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 acid and 168.7 mg Trolox equivalents from g 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 on technique to extract lycopene from tomato pomace.

8 ticatalytic preparation Celluclast and apple pomace.

9 covery of valuable fractions from blackberry pomace.

10 phenolic compounds in both whole grapes and pomace.

11 c hydrocarbons (PAHs) during drying of olive pomace.

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

13 ulsified oil (0, 5, 10, or 20 wt%) to tomato pomace.

14 echniques for bioactive compounds from apple pomace.

15 antioxidant NEPs obtained from sweet cherry pomace.

16 separation of phenolic compounds from apple pomace.

17 d and acetylated anthocyanins found in grape pomace.

18 he amount of native apple polyphenols in the pomace.

19 xtraction of lycopene from industrial tomato pomace.

20 uices and purees, as well as ET retention in pomace.

21 ed through a treatment referred to as Double pomace.

22 ch hemicellulose layers of unfermented grape pomace.

23 nds would be maximized from the black carrot pomace.

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

25 e and grape sources, and their corresponding pomaces.

26 nutritional composition of black chokeberry pomaces.

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

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

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

30 ecovery of bioactive compounds from hazelnut pomace (a hazelnut oil process by-product) was developed

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

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

33 Apple pomace, a by-product of juice production, is often disca

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

35 the results confirm that the purified grape pomace, a byproduct of the enology industry could be a n

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

37 d, and structurally characterized from grape pomace, a wine industry by-product, using LC-MS/MS, HPLC

38 Red grape pomace, a wine-making by-product is rich in anthocyanins

39 pomace -U. isabellina and 193.36 mg/100 g of pomace- A. elegans).

40 The effect of tomato pomace addition to extruded snacks on the total phenolic

41 f an innovative patented technology on grape pomace allowed to obtain a food ingredient no matter the

42 re compared against raw material, with waste pomace also assessed.

43 luable products that remain trapped in grape pomace, an abundant winery by-product.

44 Lycopene extraction using 1 g tomato pomace and 4 extraction cycles applying 5 g microemulsio

45 re found to be 8.955, 2.122 mg/g from kinnow pomace and 9.971, 3.838 mg/g from pulp residue, respecti

46 ocessed purees were separated into juice and pomace and carotenoids were quantified by HPLC-DAD.

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

48 s for debittering of by-products like kinnow pomace and kinnow pulp residue by using various food gra

49 ate processing generates large quantities of pomace and mesocarp, yet their carbohydrate composition

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

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

52 Grape marc, olive pomace and moringa leaf extracts obtained by supercritic

53 that hydrolysates of Flavourzyme from grape pomace and of Alcalase from wine lees showed higher bioa

54 erse by-products such as fruit and vegetable pomace and plant-based milk waste, did not encode mycoto

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

56 raction of naringin and limonene from kinnow pomace and pulp residue and showed high acceptability fo

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

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

59 the effects of phenolic extracts from grape pomace and sorghum bran, reaction time and washing with

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

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

62 lcohols, the extracts from white pomace, red pomace and white lees increased the content of most vola

63 Carrot pomace and whole or ground chia seeds were used in varyi

64 ns, increased their relative contribution in pomace and wines compared to skins, indicating they were

65 ed on water activity concepts) indicate that pomaces and extrudates retain crispiness in storage unde

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

67 ifferent assays), anthocyanins (231 mg/100 g pomace) and proanthocyanidins (15.9 g/100 g pomace) was

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

69 on of antioxidant constituents from hazelnut pomace, and choline chloride:1,2-propylene glycol (CC-PG

70 Phenolic analyses of grapes, wine, pomace, and lees revealed the extracted, unextracted, re

71 as to recover bioactive compounds from grape pomace, and to investigate the effect of thermosonicatio

72 an eco-friendly extraction method for grape-pomace anthocyanins on a larger scale.

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

74 amounts of bioactive compounds in the grape pomace aqueous extract, and this encapsulated extract in

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

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

77 of innovative valorization strategies, berry pomaces are a poorly utilized as a cheap source of valua

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

79 im of this work is the valorization of grape pomace as a waste product of agrifood chain.

80 In this work, the use of purified grape pomace as fining agent is proposed and the effect of dif

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

82 d out with 50 U of enzymes per gram of apple pomace at 40 degrees C, obtaining up to 22% increase in

83 Reduced anthocyanins in pomace at higher temperatures or extended maceration ind

84 Encapsulated sour cherry pomace bioactives have positively influenced functional

85 Cabernet Sauvignon/Merlot blend and Prosecco pomace both at two ethanol contents (55% and 68%) were s

86 cover functional components from lingonberry pomace by consecutive supercritical CO(2) (SFE-CO(2)), p

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

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

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

90 cluding biochar, grape pomace compost, grape pomace co-composted with biochar, and woodchips (grower

91 roylated anthocyanin proportions were 37% in pomace, compared to 19% in skins and just 5% in wines, h

92 organic amendments, including biochar, grape pomace compost, grape pomace co-composted with biochar,

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

94 on was more efficient for obtaining valuable pomace constituents as compared to conventional and enzy

95 n was more efficient for obtaining bioactive pomace constituents as compared with conventional and en

96 Extracts from dried pomace contained few native polyphenols.

97 e fraction (intestinal fraction, IF) of acai pomace contained protocatechuic, ferulic, and vanillic a

98 While cranberry pomace contains beneficial polyphenols, including proant

99 h enthalpy changed slightly with increase in pomace content.

100 fferences in the composition of the purified pomace could alter the phenolic composition of a red win

101 Fruit pomace crude extracts were the best controlling lipid ox

102 The application of EM and Double pomace decreased the chromatic as well as the anthocyani

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

104 entification of high pomolic acid content in pomace-derived extracts opens new exploitation perspecti

105 made to utilize date by-product (date fruit pomace; DFP).

106 ams indicated that samples supplemented with pomaces differ in thermal behaviour.

107 Our findings highlight olive pomace digestate as a valuable growth biostimulant, with

108 In this study, olive pomace digestate was biorefined, and its components were

109 The Italian grape pomace distillate grappa is often refined by ageing in w

110 e been extracted both before and after grape pomace distillation in order to valorize this by-product

111 ults showed that a Monastrell purified grape pomace dose of 6 mg/ml and a contact time of 5 days coul

112 Addition of an extra amount of pomace during EM was also evaluated through a treatment

113 deconstruction or "opening-up" of the grape pomace during fermentation, thus increasing the differen

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

115 EAE) method to obtain NEPs from sweet cherry pomace employing three different enzymes.

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

117 all, we showed the potential of dried tomato pomace, especially SBP, as an extremely valuable waste p

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

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

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

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

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

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

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

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

126 Wild blueberry pomace extract complexed with wheat or chickpea flour or

127 Grape pomace extract in NADES showed to be the best of all ext

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

129 to evaluate the effectiveness of a Cannonau pomace extract loaded in nutriosomes in intestinal oxida

130 with those previously obtained with a Nasco pomace extract loaded in the same nutriosomes.

131 unlike previous results obtained with Nasco pomace extract loaded nutriosomes.

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

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

134 An ethanolic pomace extract was microencapsulated with whey protein i

135 nutriosomes previously used to deliver Nasco pomace extract were loaded in nutriosomes.

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

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

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

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

140 extraction residue than in the sweet cherry pomace extract.

141 ich food products supplemented with beetroot pomace extract.

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

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

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

145 In addition, the characterization of olive pomace extracts allowed clustering cultivars according t

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

147 ce the bioavailability and efficacy of grape pomace extracts in vitro, their therapeutic potential in

148 Grape pomace extracts presented the highest total phenolic con

149 The main compounds in grape pomace extracts were flavonoids (particularly quercetin

150 52% and 42% from particles (6% and 13% from pomace extracts), and proanthocyanidins RI was 77% and 7

151 77% and 73% from particles (25% and 14% from pomace extracts), from blueberry and grape, respectively

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

153 , compared to 23% and 31% for the respective pomace extracts.

154 (must protein treatment: bentonite and heat; pomace: fermented with and without; tannin addition: 0-9

155 Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while m

156 Sauvignon Blanc pomace fibres showed a remarkable ability to reduce OTA

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

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

159 % non-hydrolyzed, and 11 % hydrolyzed apple pomace, followed by sensory evaluation.

160 yanins from blueberry (Vaccinium ashei) wine pomace", Food Chemistry 204 70-76, DOI: 10.1016/j.foodch

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

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

163 cially grown saskatoon berry varieties and a pomace from commercial juice production were determined.

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

165 Pomace from two apple varieties ('Avrolles' and 'Kermerr

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

167 When comparing the effect of purified pomaces from four grape varieties, some differences in t

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

169 Grape pomace (GP) and pecan shell (PS) are two by-products ric

170 Grape pomace (GP) is recognized as a valuable source of polyph

171 sta (tagliatelle) fortified with 7% of grape pomace (GP) or olive pomace (pate, OP) was studied, focu

172 Grape pomace (GP), a by-product of the wine supply chain proce

173 s of FG was attempted with addition of grape pomace (GP), pomegranate peel (PP), and green tea (GT) e

174 Grape pomace (GP), the major winery by-product, is still rich

175 Food industry by-products such as grape pomace (GP), tomato pomace (TP), and spent coffee ground

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

177 ic, ferulic, and vanillic acids, while inaja pomace had caffeic acid, glabridin, and an eriodictyol d

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

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

180 ction of phenolic compounds from Syrah grape pomace, including the following independent variables: t

181 The addition of white grape pomace increased the concentration of phenolic compounds

182 of the commercial pomace was 404.2 mg/100 g pomace indicating that a significant concentration of ph

183 The grape pomace industry produces large quantities of protein-ric

184 Acai pomace inhibited nuclear factor-kappaB (NF-kappaB) activ

185 Carrot pomace is a by-product derived from juice processing tha

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

187 Black carrot pomace is a juice industry by-product that can be easily

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

189 of the content of triterpenic acids in apple pomace is presented.

190 Cornelian cherry pomace is produced during the production of juice from t

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

192 using 40% Kainth fruit juice (KJ40) and 10% pomace (KP10).

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

194 A long pomace maceration time was also tested for non-treated w

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

196 modified structures in the extracts of dried pomaces might lead to different biological properties th

197 y polyphenolic extracts from grape and olive pomace, natural deep eutectic solvents (NADES) were used

198 to recover polysaccharides from white grape pomace (non-fermented), the main waste by-product of the

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

200 Pomaces obtained from three San Marzano tomato genotypes

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

202 gment content and profile of skin, wines and pomace of Vitis vinifera grapes with different pigment p

203 irgin olive oil, olive oil and refined olive pomace oil with the proposed method showed a good agreem

204 etermining MOH in olive oils (OOs) and olive pomace oils (OPOs) at different stages of the refining p

205 on, with refined olive oils (ROOs) and olive pomace oils (OPOs) set as adulterants.

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

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

208 Olive pomace (OLP) and stones (OLS) are key by-products of oli

209 tion of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and t

210 ric fractionation and micronization of olive pomace (OP) on the biotransformation of phenolic compoun

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

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

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

214 sses on phenols and polysaccharides of olive pomace (pate) and pomegranate peel was studied, with the

215 tified with 7% of grape pomace (GP) or olive pomace (pate, OP) was studied, focusing on phenolic comp

216 4) and hydroxycinnamic acid derivatives, and pomace PCWs was lost during intestinal digestion.

217 ls (canola, corn, grape seed, linseed, olive pomace, peanut, rapeseed, soybean, sesame, seeds (non-sp

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

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

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

221 40% of the available polyphenols from apple pomace, potentially relevant for agro-food waste valuati

222 ge cakes varied, with those containing apple pomace powder (APP) showing the greatest difference to t

223 study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10, 15, and 20% (w/w

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

225 ly the fortification with 5 g/100 g of grape pomace powder determined a high level of Slowly Digestib

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

227 Little data are available on the impact of pomace pre-treatment, notably drying, on the nature and

228 Grape pomace protein isolate was hydrolysed by Alcalase, Flavo

229 eds are among the main constituents of grape pomace, ranging between 20% and 30% of the wet matrix; h

230 Raspberry pomace (RBP) is rich in phenolic compounds.

231 s (VOP) and Hippophae rhamnoides (SBP) berry pomace recovered by supercritical CO(2) (SFE-CO(2)) were

232 for higher alcohols, the extracts from white pomace, red pomace and white lees increased the content

233 ride extracts were obtained from white grape pomace, red wine pomace, white must, red must, white win

234 rom commercial pectin, orange peel and apple pomace residues.

235 In addition, wine lees and pomace retained considerable amounts of HT.

236 For instance, pomace retained most flavonols and flavanols (degree of

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

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

239 ain secondary metabolite present in rapeseed pomace (RSP) with its concentration being dependent on r

240 cteristics and variable composition of apple pomace, sample preparation for chromatographic analysis

241 SB pomace (SBP) had the highest TFC and TAC.

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

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

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

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

246 tes large quantity of organic wastes such as pomace, seeds, peels and wastewater.

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

248 in wines (p > 0.1032) but fermenting without pomace significantly improved their retention (up to 2.4

249 sted for their ability to enrich white grape pomace simultaneously with both gamma-linolenic acid (GL

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

251 by-products, including extracts from citrus pomace, sweet cherry pits, grape seeds, and date seeds,

252 ented significantly higher concentrations in pomace than in skins (1.9 fold on average), suggesting t

253 ounts of wastes mainly constituted by cherry pomace that can be a source of bioactive polyphenols.

254 ms to extract bioactive compounds from apple pomace that have relevance for metabolic health.

255 evaluate the effect of this process on apple pomace, the overall polyphenolic composition was assesse

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

257 ect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM)

258 Z) ratio as driving parameters of the tomato pomace (TP) supercritical CO(2) extraction (SFE_CO(2)) p

259 y-products such as grape pomace (GP), tomato pomace (TP), and spent coffee grounds (SCG) are rich in

260 However, the 1 month-EM and Double pomace treatments did not affect tannin levels, suggesti

261 ensory scores for cookies enriched with both pomace types were higher than the control, particularly

262 ans (the 6-th day of SSF: 378.85 mg/100 g of pomace -U. isabellina and 193.36 mg/100 g of pomace- A.

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

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

265 tability of polyphenols, obtained from grape pomace, using a spray drying-based microencapsulation te

266 these compounds represent a route for grape pomace valorisation.

267 also tested the procedure in different grape pomace varieties, verifying its wide applicability.

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

269 The TPCI of the commercial pomace was 404.2 mg/100 g pomace indicating that a signi

270 ic content and antioxidant activity of grape pomace was also studied.

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

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

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

274 In this study, Cannonau pomace was extracted using ultrasound-assisted maceratio

275 Polyphenol extraction from cherry pomace was performed also by three mentioned methods, an

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

277 revealed distinct polysaccharide signatures: pomace was rich in glucose and xylose while mesocarp con

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

279 The pomace was unfermented as commonly found for white winem

280 pomace) and proanthocyanidins (15.9 g/100 g pomace) was present in PLE-EtOH extract.

281 tannins in wines, fermented with or without pomace, was necessary to increase wine tannin concentrat

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

283 lbarino) and mulberry (Morus nigra L.) seeds pomace were characterized in terms of tocopherols, organ

284 n extraction of polyphenols from sour cherry pomace were explored.

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

286 he MAE process of antioxidants from hazelnut pomace were optimized and modeled using response surface

287 e of conventional extraction of sweet cherry pomace were studied.

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

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

290 duct of white wine production is white grape pomace (WGP).

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

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

293 microcrystalline cellulose (MCC) from carrot pomace, which is a byproduct of the carrot process, was

294 erates significant waste, particularly olive pomace, which poses environmental and economic challenge

295 e obtained from white grape pomace, red wine pomace, white must, red must, white wine, and lees from

296 meric pigments were favored in EM and Double pomace wines, but the total polymeric pigment content wa

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

298 lyphenols from blueberry and muscadine grape pomaces with a rice-pea protein isolate blend, was evalu

299 These bioprocessed grape pomaces with significant amounts of carotenoids and GLA-

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