As the major byproduct of winemaking industry, grape pomace remains an untapped source valuable bioactive phenolic compounds. This study elucidated optimal aqueous extraction parameters for maximizing extractability, while avoiding use harsh conventional solvents and limiting water usage, from Cabernet Sauvignon in which red was processed white wine. In single-stage process (AEP), concurrent im...

The increased demand for conscious, sustainable and beneficial products by the consumers has pushed researchers from both industries universities worldwide to search smart strategies capable of reducing environmental footprint, especially ones connected with industrial wastes. Among various by-products, generally considered as waste, those obtained winemaking have attracted attention a wide var...

Samples of fresh apple pomace were collected from 14 loads of apple pomace as delivered from the processing plant in October 1968 and from stored apple pomace that had been obtained in October 1967 and fed during a feeding trial from mid-November 1967 through April 1968. All samples were analyzed for dicofol (kelthane), tetradifon (tedion), DDT, DDD and DDE. For the pesticide residues in fresh ...

Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their compos...