2026-06-19T11:51:53Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/43042022-04-29T12:02:45Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

García Lomillo, Javier González San José, Mª Luisa 2017-01-19T09:27:59Z 2018-01-01T03:45:07Z 2017-01 http://hdl.handle.net/10259/4304 Winemaking generates large amounts ofwine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products. eng info:eu-repo/semantics/openAccess antimicrobial antioxidant coloring fortification wine pomace Applications of Wine Pomace in the Food Industry: Approaches and Functions info:eu-repo/semantics/article