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Pregled bibliografske jedinice broj: 1263115

The use of grape pomace in food products - an overview


Benković, Maja; Cigić, Filip; Valinger, Davor; Jurinjak Tušek, Ana; Jurina, Tamara; Sokač Cvetnić, Tea; Gajdoš Kljusurić, Jasenka; Radojčić Redovniković, Ivana
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)


CROSBI ID: 1263115 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

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


Citiraj ovu publikaciju:

Benković, Maja; Cigić, Filip; Valinger, Davor; Jurinjak Tušek, Ana; Jurina, Tamara; Sokač Cvetnić, Tea; Gajdoš Kljusurić, Jasenka; Radojčić Redovniković, Ivana
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)
Benković, M., Cigić, F., Valinger, D., Jurinjak Tušek, A., Jurina, T., Sokač Cvetnić, T., Gajdoš Kljusurić, J. & Radojčić Redovniković, I. (2023) The use of grape pomace in food products - an overview. U: Carović-Stanko, K. & Širić, I. (ur.)Book of Abstracts 58th Croatian & 18th International Symposium on Agriculture.
@article{article, author = {Benkovi\'{c}, Maja and Cigi\'{c}, Filip and Valinger, Davor and Jurinjak Tu\v{s}ek, Ana and Jurina, Tamara and Soka\v{c} Cvetni\'{c}, Tea and Gajdo\v{s} Kljusuri\'{c}, Jasenka and Radoj\v{c}i\'{c} Redovnikovi\'{c}, Ivana}, year = {2023}, pages = {194-194}, keywords = {grape pomace, food, polyphenols, food waste}, title = {The use of grape pomace in food products - an overview}, keyword = {grape pomace, food, polyphenols, food waste}, publisher = {Agronomski fakultet Sveu\v{c}ili\v{s}ta u Zagrebu}, publisherplace = {Dubrovnik, Hrvatska} }
@article{article, author = {Benkovi\'{c}, Maja and Cigi\'{c}, Filip and Valinger, Davor and Jurinjak Tu\v{s}ek, Ana and Jurina, Tamara and Soka\v{c} Cvetni\'{c}, Tea and Gajdo\v{s} Kljusuri\'{c}, Jasenka and Radoj\v{c}i\'{c} Redovnikovi\'{c}, Ivana}, year = {2023}, pages = {194-194}, keywords = {grape pomace, food, polyphenols, food waste}, title = {The use of grape pomace in food products - an overview}, keyword = {grape pomace, food, polyphenols, food waste}, publisher = {Agronomski fakultet Sveu\v{c}ili\v{s}ta u Zagrebu}, publisherplace = {Dubrovnik, Hrvatska} }




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