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Apple pomace as an alternative substrate for butanol production
Butanol-producing strains Clostridium sp. UCM B-7570 and C. acetobutylicum UCM B-7407 were used for research from “Collection of strains of...
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Effect of microwave-assisted vacuum and hot air oven drying methods on quality characteristics of apple pomace powder
Apple pomace, which makes up 20–30% of all processed apples, is an accessible source of bioactive ingredients that could be used in the food...
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Synthesis of 2′-fucosyllactose from apple pomace–derived xyloglucan oligosaccharides by an α-L-fucosidase from Pedobacter sp. CAU209
Abstract2′-Fucosyllactose (2′-FL) is known for its ability to provide various health benefits to infants, such as gut maturation, pathogen...
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Use of apple pomace, glycerine, and potato wastewater for the production of propionic acid and vitamin B12
AbstractPropionic acid bacteria (PAB) are a source of valuable metabolites, including propionic acid and vitamin B12. Propionic acid, a food...
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Multivariate analysis of structural and functional properties of fibres from apple pomace using different extraction methods
In recent years, diets rich in fibres have become more popular due to their well-documented beneficial health effects. This has driven exploration of...
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Mild Pretreatment Combined with Fed-Batch Strategy to Improve the Enzymatic Efficiency of Apple Pomace at High-Solids Content
This a two-part study was conducted to improve the enzymatic saccharification of apple pomace (AP) by pretreatment and fed-batch enzymatic...
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The Synergistic Interaction of Arabinases of Different Types of Action in the Bioconversion of Sugar Beet Pulp and Apple Pomace
The interaction between endoarabinase (endoA) and exo-type enzymes has been studied during their joint hydrolysis of branched arabinane (BAra), sugar...
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Nano-delivery of Bioactive Constituents from Apple Pomace
Apple, Malus domestica Borkh., a member of Rosaceae family, is one of the most grown, favored and processed fruit worldwide, generating an immense...
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Technoeconomic and Environmental Assessment of Alternative Biorefineries for Bioenergy and Polyphenolic Production from Pomace Biomass
Pomace is generated during fruit processing and is regarded as a highly polluting waste stream due to its high moisture content, biological...
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Industrial Apple Pomace as a Bioresource for Food and Agro Industries
Apple fruit juice industries produces large quantity of waste biomass annually. This biomass, named pomace, includes fruit peel, seeds, stem and...
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Valorisation of Apple (Malus domestica) Wastes
Worldwide, one of the most consumed fruit is apple (Malus domestica). Mainly containing water and carbohydrates, including fiber and sugar...
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Physico-functional evaluation, process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement
Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product....
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The Use of Apple Pomace as a Soil Amendment Enhances the Activity of Soil Microorganisms and Nitrogen Transformations and Affects Crop Growth
Apple pomace (AP) is an abundant waste causing environmental problems. Therefore, the aim of the study was to evaluate the impact of AP on soil and...
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Chemical characterization of different composts and their evaluation against Pythium ultimum, Phytopythium mercuriale and Phytophthora citrophthora associated with peach and apple seedling decline in nurseries
Three composts used in this study consisted of uneven percents of bovine, ovine, fowl manures, green waste and olive pomace. In vitro evaluation of...
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Thermochemical Liquefaction of Pomace Using Sub/Supercritical Ethanol: an Integrated Experimental and Preliminary Economic Feasibility Study
Fossil sourced chemicals such as aromatics, are widely employed in the chemical industry for the production of commodity items. Recognizing the...
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Value-Added Products from Agricultural Wastes: Pectins from Cocoa Husk, Coffee Pulp, Soybean Hulls and Grape Pomace
The agricultural, agroindustry and food industry generate huge amounts of plant wastes that are underutilized. Plant wastes consist mainly of cell...
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Recent progress and future perspectives on non-thermal apple juice processing techniques
Fresh apple juice is one of the most popular and consumed juice, owing to its pleasant taste, natural flavour and nutritional richness. Regular...
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Bacterial cellulose production by Novacetimonas hansenii MSCL 1646 on apple juice
AbstractBiomaterials and biopolymers, such as bacterial cellulose (BC), are becoming increasingly important as sustainable materials with a wide...
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Use of Cranberry Bush (Viburnum opulus L.) Fruit Pomace as a Renewable Substrate for Biobutanol Production by Clostridium beijerinckii in the Presence of Sodium Dithionite
The present study aims to evaluate the use of cranberry bush fruit pomace (CBFP) ( Viburnum opulus L.), which has recently become popular raw...
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Apple (Malus domestica) By-products: Chemistry, Functionality and Industrial Applications
Apple is generally perceived as a healthy food and the most consumed fruit all over the world. Besides being consumed as a fresh product, apples are...