Cargando…

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction o...

Descripción completa

Detalles Bibliográficos
Autores principales:	Antonić, Bojan, Jančíková, Simona, Dordević, Dani, Tremlová, Bohuslava
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7695143/ https://www.ncbi.nlm.nih.gov/pubmed/33171832 http://dx.doi.org/10.3390/foods9111627

Ejemplares similares

Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces
por: Jancikova, Simona, et al.
Publicado: (2021)

Plastic Cutlery Alternative: Case Study with Biodegradable Spoons
por: Dordevic, Dani, et al.
Publicado: (2021)

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace
por: Tauferova, Alexandra, et al.
Publicado: (2021)

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract
por: Jancikova, Simona, et al.
Publicado: (2020)

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films
por: Dordevic, Simona, et al.
Publicado: (2021)

Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity
por: Simona, Jancikova, et al.
Publicado: (2021)

Influence of Technological Maturity on the Secondary Metabolites of Hemp Concentrate (Cannabis sativa L.)
por: Tremlová, Bohuslava, et al.
Publicado: (2021)

Effect of Trehalose/OEO/Tween 80/Tween 20 Addition on Physical Stability of Edible Packaging during Storage in Different Humidity Conditions
por: Dordevic, Simona, et al.
Publicado: (2023)

Sulfur content in foods and beverages and its role in human and animal metabolism: A scoping review of recent studies
por: Dordevic, Dani, et al.
Publicado: (2023)

Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey
por: Tesikova, Karolina, et al.
Publicado: (2022)

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

Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy
por: Běhalová, Hana, et al.
Publicado: (2020)

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)

Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil
por: Dordevic, Dani, et al.
Publicado: (2023)

Nanoparticles and Plant By-Products for Edible Coatings Production: A Case Study with Zinc, Titanium, and Silver
por: Tauferová, Alexandra, et al.
Publicado: (2022)

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)

Hydrogen sulfide toxicity in the gut environment: Meta-analysis of sulfate-reducing and lactic acid bacteria in inflammatory processes
por: Dordević, Dani, et al.
Publicado: (2020)

Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein
por: Kalčáková, Ludmila, et al.
Publicado: (2020)

Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components
por: Jin, Qing, et al.
Publicado: (2019)

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

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

Sustainable Valorization of Tomato Pomace (Lycopersicon esculentum) in Animal Nutrition: A Review
por: Lu, Shengyong, et al.
Publicado: (2022)

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)

The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review
por: Cisneros-Yupanqui, Miluska, et al.
Publicado: (2022)

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

The Sulfate-Reducing Microbial Communities and Meta-Analysis of Their Occurrence during Diseases of Small–Large Intestine Axis
por: Kushkevych, Ivan, et al.
Publicado: (2019)

Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review()
por: Sinrod, Amanda J.G., et al.
Publicado: (2023)

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

Grape Pomace as a Cardiometabolic Health-Promoting Ingredient: Activity in the Intestinal Environment
por: Taladrid, Diego, et al.
Publicado: (2023)

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

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)

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)

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)

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

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

Cannot write session to /tmp/vufind_sessions/sess_vas3e594of27gn0jnql1j0rs6i