Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery

Author:

Sirohi Ranjna,Tarafdar Ayon,Singh Shikhangi,Negi Taru,Gaur Vivek Kumar,Gnansounou Edgard,Bharathiraja B.

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Reference124 articles.

1. Supplementation of grape pomace (Vitis vinifera) in broiler diets and its effect on growth performance, apparent total tract digestibility of nutrients, blood profile, and meat quality;Aditya;Animal Nutrition,2018

2. Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification;Ahmed;Food Hydrocolloids,2020

3. Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds;Al-Dhabi;Ultrasonics sonochem.,2017

4. Álvarez, A., Matias, A. A., Mato, R. B., Duarte, C. M., and Cocero Alonso, M. J. (2016). Yield vs selectivity in grape pomace polyphenol microwave extraction.

5. Environmental impacts of consumption of Australian red wine in the UK;Amienyo;J. Cleaner Prod.,2014

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