Cargando…

Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components

To better evaluate potential uses for grape pomace (GP) waste, a comprehensive chemical composition analysis of GP in Virginia was conducted. Eight commercial white and red pomace samples (cv. Viognier, Vidal Blanc, Niagara, Petit Manseng, Petit Verdot, Merlot, Cabernet Franc, and Chambourcin) obtai...

Descripción completa

Detalles Bibliográficos
Autores principales:	Jin, Qing, O’Hair, Joshua, Stewart, Amanda C., O’Keefe, Sean F., Neilson, Andrew P., Kim, Young-Teck, McGuire, Megan, Lee, Andrew, Wilder, Geoffrey, Huang, Haibo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963261/ https://www.ncbi.nlm.nih.gov/pubmed/31835812 http://dx.doi.org/10.3390/foods8120667

Ejemplares similares

Evaluation of the Economic, Environmental, and Social Impact of the Valorization of Grape Pomace from the Wine Industry
por: Taifouris, Manuel, et al.
Publicado: (2023)

Integral Valorization of Grape Pomace for Antioxidant Pickering Emulsions
por: Diaz-Ramirez, Julen, et al.
Publicado: (2023)

Grape Pomace Valorization: A Systematic Review and Meta-Analysis
por: Antonić, Bojan, et al.
Publicado: (2020)

A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed
por: Ferreira, Sara M., et al.
Publicado: (2022)

Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins
por: Megías-Pérez, Roberto, et al.
Publicado: (2023)

Tracing the volatilomic fingerprint of grape pomace as a powerful approach for its valorization
por: Abreu, Teresa, et al.
Publicado: (2023)

Valorization of Red Grape Pomace Waste Using Polyethylene Glycol and Fibrolytic Enzymes: Physiological and Meat Quality Responses in Broilers
por: Kumanda, Cebisa, et al.
Publicado: (2019)

Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia‐grown grape varieties
por: Xu, Yixiang, et al.
Publicado: (2015)

Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace
por: Otero-Pareja, María José, et al.
Publicado: (2015)

Effect of Enzymatic Biotransformation on the Hypotensive Potential of Red Grape Pomace Extract
por: Batista, Daniel, et al.
Publicado: (2023)

Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization
por: Kachrimanidou, Vasiliki, et al.
Publicado: (2023)

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
por: Rainero, Giada, et al.
Publicado: (2021)

Valorization of Grape Pomace and Berries as a New and Sustainable Dietary Supplement: Development, Characterization, and Antioxidant Activity Testing
por: Frum, Adina, et al.
Publicado: (2022)

Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes
por: Arboleda Mejia, Jaime A., et al.
Publicado: (2020)

Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens
por: Levy, Jason, et al.
Publicado: (2017)

Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases
por: Bocsan, Ioana Corina, et al.
Publicado: (2022)

Intestinal Absorption and Antioxidant Activity of Grape Pomace Polyphenols
por: Chedea, Veronica Sanda, et al.
Publicado: (2018)

Grape Pomace: A Potential Ingredient for the Human Diet
por: Pereira, Paula, et al.
Publicado: (2020)

Phenolic Characterization and Neuroprotective Properties of Grape Pomace Extracts
por: Chiavaroli, Annalisa, et al.
Publicado: (2021)

The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes
por: Campos, Filipa, et al.
Publicado: (2021)

Microwave-assisted extraction of pectin from grape pomace
por: Spinei, Mariana, et al.
Publicado: (2022)

Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds
por: Mewa-Ngongang, Maxwell, et al.
Publicado: (2019)

Burkholderia thailandensis E264 as a promising safe rhamnolipids’ producer towards a sustainable valorization of grape marcs and olive mill pomace
por: Chebbi, Alif, et al.
Publicado: (2021)

Kinetic Improvement of Bioactive Compounds Extraction from Red Grape (Vitis vinifera Moldova) Pomace by Ultrasonic Treatment
por: Dranca, Florina, et al.
Publicado: (2019)

Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants
por: Mhlongo, Godfrey, et al.
Publicado: (2021)

Evaluation of Chemical-Nutritional Characteristics of Whey and Ricotta Obtained by Ewes Fed Red Grape Pomace Dietary Supplementation
por: Bennato, Francesca, et al.
Publicado: (2022)

Antioxidant Capacity and NF-kB-Mediated Anti-Inflammatory Activity of Six Red Uruguayan Grape Pomaces
por: Fariña, Emiliana, et al.
Publicado: (2023)

Buffalo Lithia Springs of Virginia: Use of This Water after Laparotomy and Surgical Operations Generally
por: McGuire, Hunter
Publicado: (1890)

Grape stalk valorization for fermentation purposes
por: Atatoprak, Tuğba, et al.
Publicado: (2021)

Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines
por: Pérez‐Ortiz, José M., et al.
Publicado: (2019)

Reducing Ochratoxin A Content in Grape Pomace by Different Methods
por: Yu, Jianmei, et al.
Publicado: (2020)

Grape pomace as a biosorbent for fluoride removal from groundwater
por: Zhang, Yangzhong, et al.
Publicado: (2019)

Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications
por: Moutinho, Joana, et al.
Publicado: (2023)

Antiherpetic Activity of Taurisolo(®), a Grape Pomace Polyphenolic Extract
por: Zannella, Carla, et al.
Publicado: (2023)

Impact of Eutectic Solvents Utilization in the Microwave Assisted Extraction of Proanthocyanidins from Grape Pomace
por: Neto, Rodrigo T., et al.
Publicado: (2021)

Red Grape Pomace Rich in Polyphenols Diet Increases the Antioxidant Status in Key Organs—Kidneys, Liver, and Spleen of Piglets
por: Chedea, Veronica Sanda, et al.
Publicado: (2019)

Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties
por: Ky, Isabelle, et al.
Publicado: (2014)

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace
por: Lee, Hyun-Joo, et al.
Publicado: (2017)

Nutrigenomic Effects of Long-Term Grape Pomace Supplementation in Dairy Cows
por: Pauletto, Marianna, et al.
Publicado: (2020)

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances
por: Spinei, Mariana, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_ph9kp1jl4s3t891ibberrtko8m