Temat: grape pomace - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Calorific evaluation and energy potential of grape pomace
Autorzy:: Burg, P.
Ludin, D.
Rutkowski, K.
Krakowiak-Bal, A.
Travnicek, P.
Zemanek, P.
Turan, J.
Visacki, V.
Powiązania:: https://bibliotekanauki.pl/articles/26344.pdf
Data publikacji:: 2016
Wydawca:: Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:: calorific value
calorific evaluation
energy potential
grape pomace
grapevine
pomace
waste product
Źródło:: International Agrophysics; 2016, 30, 2
0236-8722
Pojawia się w:: International Agrophysics
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries
Autorzy:: Kaynarca, Gulce B.
Kamer, Deniz D.
Yucel, Emel
Gümüş, Tuncay
Powiązania:: https://bibliotekanauki.pl/articles/16538543.pdf
Data publikacji:: 2023-05-25
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: strawberry preservation
PVA
grape pomace extract
edible coating
fungal control
Opis:: Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. In the current study, grape pomace extract (GPE) was combined with polyvinyl alcohol (PVA) and used to extend the shelf life of strawberries. Ascorbic acid content, total phenolic content, total anthocyanin content, and antioxidant activity determinations showed that PVA/GPE-coated strawberries were superior to the uncoated fruits during storage. Total mesophilic aerobic bacteria (TMAB) and yeast/mold counts in the uncoated strawberries were 2 and 2.68 log cfu/g at the start of storage, respectively, and 9.8 and 14.00 log cfu/g after 16 days of storage, respectively. Strawberries coated with the PVA solution with 2.5% (w/v) GPE showed 32% and 25% less TMAB and yeast/mold counts, respectively, at the end of storage. The PVA/GPE-coated strawberries showed significantly higher firmness compared to the control fruit. The PVA/GPE coating improved strawberry shelf life and functional properties.
Źródło:: Polish Journal of Food and Nutrition Sciences; 2023, 73, 2; 151-162
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Preparation of grape pomace powders and analysis of their nutritive compositions
Autorzy:: Lou, Wenjuan
Li, Bo
Grevtseva, Nataliya
Powiązania:: https://bibliotekanauki.pl/articles/1833735.pdf
Data publikacji:: 2021
Wydawca:: Centrum Badań i Innowacji Pro-Akademia
Tematy:: nutritional content
polyphenolic content
grape seeds
grape skin
grape pomace
antioxidative activity
wartości odżywcze
zawartość polifenoli
pestki winogron
skórka winogron
wytłoki z winogron
aktywność antyoksydacyjna
Opis:: Grape pomace (GP) is produced in large amounts worldwide, leading to waste of resources and environmental pollution. Using grapes grown in eastern China, the main nutrients and polyphenols in grape seeds (GS), skin (GSK), and GP powders were determined by conventional chemical composition analysis and HPLC-MS/MS. The antioxidative activity of a GP polyphenol extract was identified using DPPH and hydroxyl radical scavenging assays and reducing power assay. GSK and GP contained less total dietary fiber than GS. The total polyphenolic content of GS was significantly higher than that of GSK and GP. The hydrogen- and electron-donating activities of the GP polyphenol extract were superior to those of vitamin C.
Źródło:: Acta Innovations; 2021, 39; 22--31
2300-5599
Pojawia się w:: Acta Innovations
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Effects of polyphenols on cell viability of selected varieties of grapes berries and pomace
Autorzy:: Capakova, Z.
Humpolicek, P.
Mlcek, I.
Powiązania:: https://bibliotekanauki.pl/articles/11895240.pdf
Data publikacji:: 2018
Wydawca:: Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:: Czech Republic
plant cultivation
grape-vine
Vitis vinifera
fruit bush
grape
grape pomace
Moravian Muscat cultivar
Blue Burgundy cultivar
Lemberger cultivar
cell viability
polyphenol
phenolic compound
proliferation
Opis:: The effect on cell viability and content of PhC of three grapes varieties – Moravian Muscat, Blue Burgundy and Lemberger is presented. The effect of polyphenols from wine and grapes was studied for many times, but the effect of pomace, the by-product of wine production, was neglected. Thus study is devoted to compare the effect of berries and pomace on cell viability in context of their utilization as source of bioactive compounds. Effect on viability of human keratinocytes (HaCaT) was investigated in vitro using following concentrations of PhC in cultivation medium: 25, 50, 75 and 100 µg·ml–1. The results show that the content of PhC in berries and pomace was similar and the cell viability decreased with increasing concentrations of PhC, in most cases. The impact on cell viability also depends on individual variety of grapes.
Źródło:: Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 2; 115-121
1644-0692
Pojawia się w:: Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:: Biblioteka Nauki

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