Auswahl der wissenschaftlichen Literatur zum Thema „Berry pomaces“
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Zeitschriftenartikel zum Thema "Berry pomaces"
Meremäe, Kadrin, Piret Raudsepp, Linda Rusalepp, Dea Anton, Uko Bleive und Mati Roasto. „In Vitro Antibacterial and Antioxidative Activity and Polyphenolic Profile of the Extracts of Chokeberry, Blackcurrant, and Rowan Berries and Their Pomaces“. Foods 13, Nr. 3 (28.01.2024): 421. http://dx.doi.org/10.3390/foods13030421.
Der volle Inhalt der QuelleShkolnikova, Marina, Olga Chugunova und Svetlana Ivanova. „Secondary raw materials of agricultural processing companies as a source of anthocyanin colorants“. E3S Web of Conferences 176 (2020): 03019. http://dx.doi.org/10.1051/e3sconf/202017603019.
Der volle Inhalt der QuelleDavidson, Morag, François Louvet, Emmanuelle Meudec, Cornelia Landolt, Karine Grenier, Sandrine Périno, Tan-Sothéa Ouk und Naïma Saad. „Optimized Single-Step Recovery of Lipophilic and Hydrophilic Compounds from Raspberry, Strawberry and Blackberry Pomaces Using a Simultaneous Ultrasound-Enzyme-Assisted Extraction (UEAE)“. Antioxidants 12, Nr. 10 (22.09.2023): 1793. http://dx.doi.org/10.3390/antiox12101793.
Der volle Inhalt der QuellePiasecka, Iga, Rita Brzezińska, Stanisław Kalisz, Artur Wiktor und Agata Górska. „Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces“. Plants 13, Nr. 8 (17.04.2024): 1120. http://dx.doi.org/10.3390/plants13081120.
Der volle Inhalt der QuelleSokolova, E. N., G. S. Volkova, T. V. Yuraskina und M. V. Amelyakina. „BIOCATALYSIS AND THERMOPLASTIC EXTRUSION IN THE TECHNOLOGY OF READY-TO-EAT PRODUCTS USING FRUIT AND BERRY POMACE“. BIOTECHNOLOGY: STATE OF THE ART AND PERSPECTIVES 1, Nr. 2022-20 (2022): 204–5. http://dx.doi.org/10.37747/2312-640x-2022-20-204-205.
Der volle Inhalt der QuelleRoasto, Mati, Mihkel Mäesaar, Tõnu Püssa, Dea Anton, Reelika Rätsep, Terje Elias, Salli Jortikka et al. „The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout“. Microorganisms 11, Nr. 12 (11.12.2023): 2960. http://dx.doi.org/10.3390/microorganisms11122960.
Der volle Inhalt der QuelleUral, Çağla, und Buket Aşkın. „Potentials of Berry Fruits Pomaces for Bio-Based Films“. International Journal of Innovative Approaches in Agricultural Research 7, Nr. 4 (31.12.2023): 558–68. http://dx.doi.org/10.29329/ijiaar.2023.630.15.
Der volle Inhalt der QuelleNemetz, Nicole Jasmin, Andreas Schieber und Fabian Weber. „Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff“. Molecules 26, Nr. 9 (04.05.2021): 2689. http://dx.doi.org/10.3390/molecules26092689.
Der volle Inhalt der QuellePark, Su-Il, Yan Jiang, John Simonsen und Yanyun Zhao. „Feasibility of creating compression-molded biocomposite boards from berry fruit pomaces“. Journal of Applied Polymer Science 115, Nr. 1 (05.01.2010): 127–36. http://dx.doi.org/10.1002/app.30951.
Der volle Inhalt der QuelleYang, Chongwu, Quail Das, Muhammad A. Rehman, Xianhua Yin, Julie Shay, Martin Gauthier, Calvin Ho-Fung Lau, Kelly Ross und Moussa S. Diarra. „Microbiome of Ceca from Broiler Chicken Vaccinated or Not against Coccidiosis and Fed Berry Pomaces“. Microorganisms 11, Nr. 5 (30.04.2023): 1184. http://dx.doi.org/10.3390/microorganisms11051184.
Der volle Inhalt der QuelleDissertationen zum Thema "Berry pomaces"
Davidson, Morag. „Éco-extraction de composés bioactifs à partir de marcs de fruits rouges & étude de leur impact sur l'homéostasie intestinale“. Electronic Thesis or Diss., Limoges, 2024. http://www.theses.fr/2024LIMO0020.
Der volle Inhalt der QuelleSince 2010, 100 million tons of red fruits have been produced globally each year. 20% of wastes result from their first industrial transformation, which includes the seeds and the skins, known as pomace. While spreading and animal feeding are common ways to valorise these wastes, they are also a potential source of hydrophilic and lipophilic bioactive compounds (fibres, proteins, polyphenols, minerals & poly-unsaturated fatty acids, phytosterols, tocols). Therefore, it is interesting to design simultaneous extraction processes to extract simultaneously all of these biomolecules to fully exploit their biological activities.This thesis aimed to achieve two goals. The first goal was to develop an innovative extraction process by combining the use of an enzyme(s) with the use of ultrasounds to extract simultaneously, in an aqueous medium, the hydrophilic and lipophilic bioactive compounds of red fruit pomaces. The second goal was to assess in vitro the prebiotic properties of the extracts.The thesis was divided into four successive steps: (i) the characterisation of the proximate compositions of the raspberry, strawberry, blackberry and black currant pomaces, (ii) the design of one or several eco-extraction process(es), (iii) the global chemical characterization of the “eco-extracts” and (iv) the in vitro assessment of their potential prebiotic properties.The design of the eco-extraction process was divided into three steps. First, three enzymes (a cocktail of glycohydrolases, an acid protease and an alkaline protease) were tested, alone or sequentially combined. Secondly, the selected enzymatic systems were associated with ultrasounds, either simultaneously (enzyme + ultrasounds) or sequentially (enzyme → ultrasounds and ultrasounds → enzyme). The choice of the enzymatic system(s) and their combination with ultrasounds was based on their extraction efficiencies, ease of implementation and innovative character compared to existing literature. Finally, the selected combination(s) were optimised by an experimental design (Definitive Screening Design) by adjusting six parameters comprising three levels: ultrasound amplitude, pH, enzyme/substrate ratio, solid/liquid ratio, extraction time and temperature.The simultaneous combination “alkaline protease-ultrasounds” was selected and optimised for the raspberry, strawberry and blackberry pomaces. All of the polyphenols, with 75% of their antioxidant capacities, and 75% of the oil present in the pomaces were extracted in a single step in an aqueous medium. The optimised simultaneous combination “acid protease-ultrasounds” extracted 75% of the polyphenols, with the totality of the anthocyanins, and 50% of the oil of the black currant pomace.The eco-extracts demonstrated prebiotic properties towards probiotic bacteria (Lactobacillus plantarum 299v, Lactobacillus rhamnosus) by favouring their growth. This makes them potential candidates for the nutraceutical industry. The eco-extracts could be integrated into dietary complements to maintain or restore the intestinal microbiota balance
Buchteile zum Thema "Berry pomaces"
Klavins, Maris, Agnese Kukela, Jorens Kviesis und Linards Klavins. „Valorisation of Berry Pomace: From Waste to Bioactive Compounds“. In Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions, 1145–46. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-70548-4_330.
Der volle Inhalt der QuelleDalton, David R. „More Than Skin Deep“. In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0027.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Berry pomaces"
Nilova, Liudmila, Ruslan Ikramov, Svetlana Malyutenkova und Elena Nilova. „Digital Technologies in the Search of Optimal Solutions for the Production of Berry Pomace Extracts“. In DTMIS '20: International Scientific Conference - Digital Transformation on Manufacturing, Infrastructure and Service. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3446434.3446501.
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