Pregled bibliografske jedinice broj: 1263115
The use of grape pomace in food products - an overview
The use of grape pomace in food products - an overview // Book of Abstracts 58th Croatian & 18th International Symposium on Agriculture / Carović-Stanko, Klaudija ; Širić, Ivan (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2023. str. 194-194 (predavanje, međunarodna recenzija, sažetak, znanstveni)
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Naslov
The use of grape pomace in food products - an
overview
Autori
Benković, Maja ; Cigić, Filip ; Valinger, Davor ; Jurinjak Tušek, Ana ; Jurina, Tamara ; Sokač Cvetnić, Tea ; Gajdoš Kljusurić, Jasenka ; Radojčić Redovniković, Ivana
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts 58th Croatian & 18th International Symposium on Agriculture
/ Carović-Stanko, Klaudija ; Širić, Ivan - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2023, 194-194
Skup
58th Croatian & 18th International Symposium on Agriculture
Mjesto i datum
Dubrovnik, Hrvatska, 11.02.2023. - 17.02.2023
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
grape pomace ; food, polyphenols ; food waste
Sažetak
The main byproduct in wine production is grape pomace, which consists of stems, skin, pulp and seeds remaining after grape processing. The wine sector, like others, needs to reduce its impact on the environment, and one of the ways to achieve that is a greater use of by-products and waste reduction. Grape pomace, as a valuable by-product in wine making, is characterized by high water content (55-75 %), which depends on the processing conditions. Pomace primarily consists of 43-75 % dietary fiber, 6-15 % protein, lipids and a wide variety of polyphenolic compounds, the most common of which are anthocyanins and flavanols. Abundancy in bioactive compounds and the ever-growing requests of the consumers for novel, functional food, have led researchers to find new uses for grape pomace. Up till now, several food products have been successfully enriched with polyphenols from grape pomace: biscuits, flour, dairy products and others. This paper presents an overview of the food products where grape pomace has successfully been utilized - from one side in the form of flour (bakery industry) and from the other side as extracts (dairy industry, drinks etc), as well as some new ideas where pomace can be used “as is” in raw food products.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Napomena
This research was financed by the European Regional Development Fund,
Operational Programme Competitiveness and Cohesion 2014.-2020. (project KK.01.1.1.07.0007
„Sustainable waste management of winery by-products“)
POVEZANOST RADA
Projekti:
EK-EFRR-KK.01.1.1.07.0007 - Održivo gospodarenje otpadom od proizvodnje vina (0-vinootpad) (Radojčić Redovniković, Ivana, EK - Europski fond za regionalni razvoj, Konkurentnost i kohezija 2014. – 2020., Jačanje kapaciteta za istraživanje, razvoj i inovacije KK.01.1.1.07.0007) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Profili:
Jasenka Gajdoš Kljusurić
(autor)
Tea Sokač Cvetnić
(autor)
Ivana Radojčić Redovniković
(autor)
Maja Benković
(autor)
Tamara Jurina
(autor)
Ana Jurinjak Tušek
(autor)
Davor Valinger
(autor)