The research aimed to study the effects of 0–20% substitution wheat flour with grape pomace powder (GPP) on rheological and pasting properties dough, sensory properties, digestive antioxidant activities prepared biscuits. results analysis showed that incorporation GPP concluded in reduced water absorption (WA) increased dough stability. Rapid visco-analyser (RVA) suggested could increase breakd...

Grape seeds (GS) and grape skins (GK) are natural sources of polyphenols with featured antioxidant capacity. An experiment was conducted to investigate the effect these polyphenol in diets formulated contain same total extractable content on growth performance, protein digestibility, plasma meat ?- ?-tocopherol thigh oxidation broiler chickens. Five experimental were formulated: control, contro...

Grape pomace and seeds, good source of functional compounds such as polyphenols, are waste by-products generated during wine making. Extraction is a very important step for later use polyphenols. Herein we investigated the effects conventional (CSE) non-conventional extraction methods (subcritical water (SWE) pressurized ethanol (PEE) on yield, total phenolic content (TPC) antioxidant capacity ...

Grape pomace provides a rich source of polyphenols that have the capacity to act as powerful antioxidants. An experiment was conducted to study the effect of inclusion of grape pomace concentrate (GPC) at levels of 15, 30, and 60 g/kg and alpha-tocopheryl acetate (200 mg/kg) in broiler chicks (21 to 42 d of age) on performance; digestive organ sizes; protein; fat; hydrolyzable polyphenol and co...