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Tea Sokac Cvetnic, Veronika Gunjevic, Anja Damjanovic, Anita Pu?ek, Ana Jurinjak Tu?ek, Tamara Jakovljevic, Ivana Radojcic Redovnikovic and Darko Uher
Grape pomace is a fibrous food with satisfactory quantities of residual sugars. It meets the desirable characteristics for conservation in the form of silage for later use in animal feed, mainly for ruminant herbivores. Fresh grape pomace was subdivided ...
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Angela Gabriella D?Alessandro, Roberta Savina Dibenedetto, Ioannis Skoufos and Giovanni Martemucci
Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages consisting of wheat straw (WS), grape pomace (GP), olive mill wastewater (OMWW) and cheese whey (CW) at 7, 30 and 90 days. The silage ...
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Agata Blicharz-Kania, Kostiantyn Vasiukov, Agnieszka Sagan, Dariusz Andrejko, Weronika Fifowska and Marek Domin
Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials fr...
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Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco and Giovanna Giovinazzo
Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important unders...
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Eleonora Cintura, Paulina Faria, Marta Duarte and Lina Nunes
Screening tests were developed or adapted from RILEM recommendations, standards and past studies, and carried out to characterize some agro-industrial wastes and to assess their feasibility as aggregates for eco-efficient building composites. Spent coffe...
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Tiago Florindo, Ana I. Ferraz, Ana C. Rodrigues and Leonel J. R. Nunes
Waste management is a current and transversal problem in all production areas, including agriculture. Within this economic activity, wine production generates a large amount of waste, namely, that resulting from the winemaking activity itself, such as po...
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Felipe Gordillo-Fuenzalida, Alex Echeverria-Vega, Sara Cuadros-Orellana, Claudia Faundez, Thilo Kähne and Rodrigo Morales-Vera
The cost of cellulase enzymes is a main contributor to the operational cost of a biorefinery producing ethanol from lignocellulosic material. Therefore, onsite production of enzymes using low-value substrates might be an option to make a bio-based facili...
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Felipe Gordillo, Oscar Candia, Alex R. Gonzalez, Paulina Pradel, Cecilia Cordero, Rodrigo Diaz, Rolando Garcia-Gonzalez
Pág. 84 - 90
Food manufacturing wastes, such as olive mill solid waste, tomato pomace and grape pomace are three wastes produced by food industries in the Region of Maule. One of the simplest strategies for the proper disposal of these residues is to directly...
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Claudio Alister, Manuel Araya, Jose Morandé, Christian Volosky, Jorge Saavedra, Andrés Cordova, Marcelo Kogan
Pág. 375 - 386
Pesticide residue in primary products is an important issue for producers and consumers, even though little information is available of the effect of application conditions on residue persistence and the transfer to primary elaborated products. During th...
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Brenes, A.; Viveros, A.; Goni, I.; Centeno, C.; Sayago-Ayerdy, S.G.; Arija, I.; Saura-Calixto, F.
Pág. 307 - 316
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