Abstract Currently, there is a growing interest in valorizing agro-food byproducts having interesting bioactives with functional and health properties. This paper deals the use of apple pomace (AP), most abundant by-product juice industry, to formulate novel value-added mayonnaise (AP mayo). The effect AP on chemical rheological characteristics, microbiological quality, sensory attributes new p...

Waste from apple juice and cider industries (pomace) compares poorly against spent grains other relatively high-nutrient wastes as a substrate for bioconversion by the black soldier fly (BSF: Hermetia illucens). However, global pomace production exceeds 24 million tonnes annually novel management approaches are required to reduce waste landfill. We examined effects of BSF inoculation densities ...

This study was conducted to investigate the metabolizable Nutrient values of Tomato Pomace (TP) in Nile tilapia (Oreochromis niloticus). Ninety days (three month) old fish were divided into 2 groups, each group consists from 12 aquariums, and each aquarium contains 12 Nile tilapia fingerlings whereas the excreta could be collected. Fish in each group were randomly fed basal diet or basal diet m...