Abstract
This chapter discusses the composition of fruit pomaces, namely, apple and grape pomaces, as well as potential future industrial uses. Additionally, it provides an overview of the extraction techniques used to value bioactive substances. The main composition of these fruit pomaces and the use of the resulting compounds in various industrial sectors, such as the food, cosmetics, pharmaceutical, and feed industries, are additional significant subjects of the chapter. The most effective extraction methods now in use are compared, and the potential functionality of the molecules produced is also discussed.
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Acknowledgement
This work was supported by a grant from the Ministry of Research and Innovation, CNCS–UEFISCDI, project number PN-III-P2–2.1-PED2021–0349, within PNCDI III and Program 1–Development of the national research and development system, Subprogram 1.1. Institutional performance–Projects to finance excellence in RDI, Contract no. 19PFE/30.12.2021
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Geană, EI. et al. (2023). Fruit Pomaces as Valuable By-Products of Wine and Cider Industries. In: Ramawat, K., Mérillon, JM., Arora, J. (eds) Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production. Sustainable Development and Biodiversity, vol 31. Springer, Singapore. https://doi.org/10.1007/978-981-19-8774-8_14
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