Grape pomace
FRACTIONATION OF HYDRO- ETHANOLIC EXTRACTS FROM GRAPE POMACE THROUGH MEMBRANE PROCESSING: THE EFFECT OF MEMBRANE AND EXTRACTING MEDIA ON PROCESS PERFORMANCE
... the grape plantations. However, tonnes of grape pomace are generated as waste and its disposal poses a serious challenge for wineries ...of grape pomace adds to cost for its removal and ...
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Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil
... of grape pomace grown in the state of ...The grape pomace flour obtained showed low and pH below neutral, which can help prevent growth of pathogenic ...that grape pomace may be ...
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Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying Efeito da temperatura na degradação de compostos bioativos do bagaço de uva Pinot Noir durante a secagem
... the grape pomace drying kinetics were most adequately predicted by the Page ...the grape pomace dried at temperatures below 60 °C, since the temperatures of 50 °C and 40 °C were probably not ...
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Digestibility, fermentation and microbiological characteristics of Calotropis procera silage with different quantities of grape pomace
... of grape pomace added to Calotropis procera silage on its fermentation, in vitro digestibility, total digestible nutrients and ...Adding grape pomace to the silage increased the effluent and ...
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Valorization of grape pomace residues integrating hot compressed water with biotechnology
... transform grape juice into ...possible grape pomace pre-treatment processes are described next of some processes that wine residue “suffered” before its arrival to our laboratory 31 : ...
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Valorization of grape pomace through hot compressed water extractionhydrolysis
... apple pomace. Apple pomace is a left-over solid residue obtained after extraction of apple juice, consisting in 25-30% of the total processed ...apple pomace are generated worldwide, and there is a ...
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Changes of the Anthocyanins and Antioxidant properties of Concord Grape (Vitis labrusca) Pomace After Acid Hydrolysis
... Concord Grape Pomace After Acid Hydrolysis: There was a low correlation between TAC and anthocyanins released during acid ...of grape pomace did not correlate significantly ...
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Polyphenols accumulate in the solid parts of the grapes, in skins (28- 35) seeds (60-70) and stalks (less than 10) which pass, after the
... whole grape pomace (GP), grape seed (GS) and grape pomace polyphenolic extract (GPEP) on growth performance, total antioxidant status (TAS) and complete blood count (CBC) of 40-day-old ...
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A wide variety of vegetables contains components with antioxidant properties and phenolic compounds, including phenolic acids, phenolic
... in grape and its by-products and extracts has been confirmed in previous studies (ABE et ...the grape skin and seeds are catechins, epicatechins, and gallic acid, in addition to several other phenolic acids ...
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Deise Rosana Silva SIMÕES1 , Ana Cláudia BARANA1 , Fernanda Taborda KUBIAKI1, João Guilherme Baggio de OLIVEIRA1 , Daniel GRANATO1
... g grape pomace and 30 g/100 g whole-wheat flour added, or 50 g/100 g added whole wheat flour), which showed a tendency of preference in relation to the other samples, although it was not statistically ...
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Investigação do potencial biotecnológico do bagaço de uva (vitis vinífera l.) variedade benitaka, cultivada no município de São João do Piauí, PI
... the grape pomace powder in bakery products (bread and pizza) and evaluation of its acceptance by sensory evaluation and purchase ...added grape waste powder, 5 % substitution had the highest scores ...
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Grape (Vitis Vinifera) Pomace Flour as Pigment Agent of Quail Eggs
... that grape pomace is particularly rich in a wide range of ...of grape pomace in monogastric feeds are its high levels of lignified cell wall fraction and ...of grape seed flour ...of ...
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Braz. J. Chem. Eng. vol.33 número3
... - Grape pomace (seed, skin and stem) is a winery byproduct with high levels of biologically active compounds, such as antioxidants and antimicrobials, that could be converted into high added-value ...of ...
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NATURAL MICROFLORA OF WINE GRAPE BERRIES
... of grape berries in four different varieties of wine grape berries from The diversity of yeasts and bacterial species on grapes has been investigated in vineyards ...
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Valorization of agroindustrial waste
... tomato pomace, demonstrated that the oil extracted contain severals carotenoids: lycopen (in higher concentration), -carotene and ...tomato pomace is almost as potent as the ascorbic ...
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Olive pomace pretreatments to enhance its valorisation by solid-state fermentation
... The purpose of the pretreatment is to prepare lignocellulosic materials for enzymatic degradation. Pretreatment enhance the biodigestibility of the residues and increase the [r] ...
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OCORRÊNCIA DE NANISMO EM PLANTA DE TOMATEIRO DO TIPO GRAPE.
... O trabalho foi conduzido nas dependências da Universidade Federal de Uberlândia, Campus Monte Carmelo, no período de janeiro de 2012 a julho de 2013. Foram utilizados dois genótipos de tomateiro do tipo grape, ...
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Changes in sour rotten grape berry microbiota during ripening and wine fermentation
... Cryptococcus laurentii and Cr. magnus were only recovered at the middle of ripening. These species are typical phylloplane colonists (Fonseca and Inácio, 2006; Nakase, 2000). In particular, S. roseus and Cr. laurentii ...
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Climate signatures of grape harvest dates
... A particular proxy data set is the annually varying grape harvest date (GHD). GHDs have been documented in many European locations for several centuries and are strongly linked with temperature conditions (Jones, ...
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Genomics assisted ancestry deconvolution in grape.
... When PCA is applied to the genotypes generated from the Vitis9KSNP array, there is a clear distinction between V. vinifera and wild North American Vitis species along the first principal component (Figure 1A, Figure S1). ...
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