Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition
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DOI: 10.3390/antiox10020306
Abstract: An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains… read more here.
Keywords: pomace powder; lipoperoxyl radical; scavenger capacity; grape pomace ... See more keywords
Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt
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DOI: 10.3390/foods11223565
Abstract: This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices.… read more here.
Keywords: apple pomace; pomace powder; powder; textural characteristics ... See more keywords
Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff
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DOI: 10.3390/molecules26092689
Abstract: Berry pomace, rich in polyphenols, especially anthocyanins, accumulates during the production of red juices. Pomace from chokeberry (Aronia melanocarpa Michx.), bilberry (Vaccinium myrtillus L.), and elderberry (Sambucus nigra L.) represent good sources of coloring foodstuffs.… read more here.
Keywords: application crude; pomace powder; crude pomace; pomace ... See more keywords