Featured Application Method of producing bioferment from fruit waste for use in the food
industry, cosmetics industry and dietary supplements, by fermentation with environmental …

Kombucha is a health-promoting beverage that is produced by fermenting sweetened tea
using symbiotic cultures of bacteria belonging to the genus Acetobacter, Gluconobacter, and …

Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of
bacteria belonging to the genus Acetobacter, Gluconobacter, and the yeasts of the genus …

This study sought to evaluate the possibility of using grape pomace, a waste material from
wine production, for the preparation of cosmetic components. Following the existing clear …

Leaves of Rubus fruticosus L., Vaccinum myrtillus L., Ribes nigrum L. and Fragaria vesca L.
are considered agro-waste of the berry industry, but they can be a rich source of valuable …

Objective The wine industry generates large quantities of by‐products presenting a
remarkably valuable composition in phytochemicals. The process that can significantly …

The aims of the present research include (1) optimization of extraction from Vaccinium
myrtillus leaf waste via investigation of plant material: medium ratio, extraction medium, and …

Biotechnology is essential for developing profitable and productive techniques to obtain
metabolites. Two technologies can be used: solid or liquid fermentation and enzymatic …

The purpose of this study was to introduce a new source of antioxidants obtained from grape
pomace as well as aronia and blueberry and engages them in preparation of a new yoghurt …

Seed and peel flours of organic Bordeaux grapes (Vitis labrusca L.), containing phenolics
and antioxidant capacity, influenced both the composition and properties of a yogurt. The …