Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production food colorant from grape pomace (variety okuzgozu) under different extraction conditions, thus utilising waste wine production....

The nutritive values of non- processed and processed grape pomace with Neurospora sitophila were evaluated. The chemical compositions and physical characteristics of samples were evaluated by laboratory analysis. An in vitro digestibility experiment was done to determine digestibility coefficients of dry matter, organic matter and also digestible organic matter in dry matter (DOMD) to estimate ...

Two experiments were conducted to determine the chemical composition, metabolizable energy content and effect of grape pomace (GP) with or without tannase enzyme treatment on growth performance of broiler chickens. In experiment 1, the apparent metabolizable energy (AME) and apparent metabolizable energy corrected for nitrogen (AMEn) of GP were determined as 2642.19 and 2641.08 kcal/kg, respect...

Grape is one of the oldest plants used by man. It has a special taste and in great demand around world. mainly food industry, by-products winemaking are actively cosmetic pharmaceutical industries, due to its composition. production wastes - components vine suitable for further use extraction valuable biologically active substances increase competitiveness primary secondary winemaking. The poss...

Grape pomace is a by-product of grape processing and represents major waste issue. One the possible methods revalorization this agriculture to incorporate red into feed mixture poultry e.g. broiler chickens. The rich content polyphenols in reported have positive protective effect against lipid oxidation several types meat products. In our study, we diet observed Ross 308 Tested chickens were di...

The pisco industry in Peru generates large amounts of grape pomace, which is a natural source bioactive compounds with potential nutraceutical applications. Hot pressurized liquid extraction (HPLE) water-ethanol solvent mixtures (20–60%) at high temperatures (100–160 °C) was applied to recover polyphenols from the skin and seeds Peruvian pisco-industry grape-pomace waste. At same HPLE condition...

different levels of grape pomace extract (ge) were evaluated for their effect on in vitro gas production and as well on some such ruminal fermentation parameters as apparent degraded substrate, volatile fatty acids (vfa), and microbial protein production, in sheep, as ruminal inoculum donor. as for extraction, dried grape pomace and distilled water were mixed in an equal weight ratio. ge was ad...