RT info:eu-repo/semantics/article
T1 Applications of Wine Pomace in the Food Industry: Approaches and Functions
A1 García Lomillo, Javier
A1 González San José, Mª Luisa
K1 antimicrobial
K1 antioxidant
K1 coloring
K1 fortification
K1 wine pomace
K1 Food
K1 Alimentos
AB Winemaking generates large amounts ofwine pomace, also called grape pomace. This by-product has attractedthe attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. Thisreview mainly focuses on the different published approaches to the use of wine pomace and its functions in the foodindustry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. Morerecently, 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 winepomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. Theseproducts have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
PB Wiley
YR 2017
FD 2017-01
LK http://hdl.handle.net/10259/4304
UL http://hdl.handle.net/10259/4304
LA eng
NO AutonomousGovernment of Castilla y León, Spain, through theresearch project BU282U13.
DS Repositorio Institucional de la Universidad de Burgos
RD 03-may-2024