Postprandial triglyceride-rich lipoproteins (TRLs) are recognized as atherogenic particles whose lipid composition and function can be modified by the composition of dietary oils. This study was designed to test the hypothesis that minor components of pomace olive oil (POMACE) can not only change the composition of postprandial TRL but also affect the clearance of triglyceride (TG) molecular sp...

In this study, it was aimed to determine the properties of black carrot pomace and its use in pastries. For purpose, dried at 150ºC by using drum drier. Dietary fiber (64.93 %), total sugar (1.16 fat (1.60 protein (8.82 anthocyanins (0.21 mg/g) phenolic substances (2.30 were determined. The functional such as water retention capacity (1.53 g/g), swelling (1.59 mL/g), alcohol insoluble residue (...

The experiments aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion, and champignon in concentrations 1, 3, or 5%) on textural, rheological, antioxidative, organoleptic features fat-free dairy desserts. Each tested powder is commonly known for its biological activities. They are considered good sources minerals vitamins can improve human health by decreasing ris...

The costly disposal of the semisolid residual pomace generated in the two phase extraction used in modern olive mills is causing serious problems to the small oil producers of rural southeastern Spain. Composting may be a viable alternative since complementary residues are usually available in these areas to prepare an adequate starting mixture. In this work, four different combinations of resi...

BACKGROUND Olive pomace, as the main by-product of the olive oil industry, is recently recycled as fermentation substrate for enzyme production. OBJECTIVES Actinobacteria isolates were separated from an Algerian soil under olive pomace cultivation and were evaluated for their lignocellulolytic enzymes production. MATERIALS AND METHODS Isolates of Actinobacteria were separated from soils aro...

Wine grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35-65% reduction of peroxide...

A human intervention study with vegetable products has been performed in twenty three healthy, non smoking males aged 27-40. It was the aim of the study to assess whether consumption of vegetables containing different carotenoids could protect against DNA damage and oxidative DNA damage. The subjects consumed their normal diets, but abstained from vegetables high in carotenoids throughout the s...

D RIED apple pomace and apple pomace silage have been fed successfully to ruminants (Hills, 1902; Lindsey et al., 1921; Walton and Bidwell, 1923; Holdaway, 1925; Atkeson and Anderson, 1927; Knott et al., 1932; Perkins and Monroe, 1935). I t has replaced all of the roughage normally used for wintering beef cows (Burris and Priode, 1957). However, in the past, apple pomace has contained up to 40 ...

In this study creams were formulated based on the anti-oxidant potential of herbal extracts and its evaluation. Punica granatum leaves were shade dried and extracted by using soxhlet method with different solvents such as n-hexane, Benzene, alcohol and consistency of different metabolites. In this study creams were formulated based the antioxidant potential of herbal extract and its evaluation....

OBJECTIVE Pili (Canarium ovatum, Engl.) pomace is an underutilized agricultural waste that possesses great potential to be regarded as a functional food ingredient. The aim of this study was to measure the polyphenol content and antioxidant activity of pili pomace drink and determine the influence of heating on these parameters. Moreover, it sought to assess the acute effects of thermally proce...