in this experiment 180 azerbaijan province native laying hens from 28 to 40 weeks were separated in 6 treatments and 3 replicates (10 birds per replicate) as a (2 × 3) factorial arrangement of treatments in a completely randomized design. treatments included two levels of dried tomato pomace (dtp) (8 and 16%) and 3 types of using methods (unprocessed, alkali and acid processed). the results sho...

in this experiment, physical and chemical characteristics and estimation of effective fiber and digestibility of some agricultural by-products such as lerd, pulp and date kernel, grape pomace, pistachio hulls, lime and rice straw were determined by using in vitro technique. experimental data were analyzed as a complete randomized design, with three replicates. physical and chemical characterist...

The aim of the experiment was to determine amino acid content in 3 grape varieties by-products (bunch, pomace, stem) from Austria (AT) and Slovakia (SK). In total, 54 samples Zweigelt (ZG), Pinot Blanc (PB) Green Veltliner (GV) white skinned 6 different locations (Nitra Vienna wine region) Vitis vinifera sp. were analysed. each variety acids composition determined for whole (bunch) industry (po...

Cite this article: Besson V, Yapo BM, Koffi K (2013) Cinnamon Apple Pomace Pectins: Physicochemical Characteristics and Gel-Forming Properties. J Hum Nutr Food Sci 1(3): 1019. *Corresponding author Beda Marcel Yapo, Subunit of Pedagogy in Biochemistry and Microbiology, Unit of Training and Research in Agroforestry, University of Jean Lourougon Guédé, BP 150 Daloa, Côte d’Ivoire; Tel: +225 48 73...

Background Diabetes mellitus type 2 (DM2) is associated with increased oxidative stress and oxidative damage to DNA. An appropriate intake of antioxidants via the diet can improve this disturbed oxidative status [1]. Apples are the most widely consumed fruits in Europe and represent a major source of antioxidants due to their high polyphenol content [2]. Apple pomace as a polyphenol-rich byprod...

Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for extraction process is required. Heat-assisted of from pomace was optimized circumscribed central composite design and response surface methodology. Our previous studies indicated that irradiat...

Global waste production has raised recently due to numerous agricultural and industrial activities. Among other actions devoted to waste reduction, revaluation seems to be the most advantageous one from an environmental and economic point of view. In the olive oil sector, by-product management (namely olive pomace, olive mill wastewater, and sludge residue) poses serious problems for companies,...

Disposal of organic plant wastes and by-products from the food or pharmaceutical industries usually involves high costs. In the present study, 42 samples derived from such by-products were screened in vitro against Cryptosporidium parvum, a protozoan parasite that may contaminate drinking water and cause diarrhoea. The novel bioassay was previously established in the microtitre plate format. Hu...

BACKGROUND/OBJECTIVES We investigated the effects of a combination of grape pomace (Vitis labrusca, Campbell Early) and Omija fruit (Schizandra chinensis, Baillon) ethanol extracts on lipid metabolism and antioxidant defense system in diet-induced obese mice. MATERIALS/METHODS Forty male C57BL/6J mice were divided into four groups and fed high-fat diet (control group, CON) or high-fat diet ad...

BACKGROUND Regular consumption of fruits and vegetables (e.g., tomatoes) has been shown to be beneficial in terms of reducing the incidence of cardiovascular diseases. The industrial processing of tomatoes into tomato-based products includes several thermal treatments. Very little is known on the effect of tomato industrial processing on antiaggregatory activity and phenolic profile. METHODS ...