2026-05-07T02:53:31Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/43042022-04-29T12:02:45Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828
García Lomillo, Javier
207
500
González San José, Mª Luisa
258
500
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.
Autonomous
Government of Castilla y León, Spain, through the
research project BU282U13.
application/pdf
eng
Wiley
Comprehensive Reviews in Food Science and Food Safety. 2017, V. 16, n. 1, p. 3–22
http://dx.doi.org/10.1111/1541-4337.12238
antimicrobial
antioxidant
coloring
fortification
wine pomace
Food
Alimentos
Applications of Wine Pomace in the Food Industry: Approaches and Functions
info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
info:eu-repo/semantics/openAccess
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García-CRFSFS_2017.pdf
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license.txt
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10259/4304
oai:riubu.ubu.es:10259/4304
2022-04-29 14:02:45.859
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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