Grape is the main fruit crop in several countries. Although many grape-based food products
can be found in the market, studies have shown that around 75% of the world grape …

Food production and processing in developing countries generate high levels of waste and
byproducts, causing a negative environmental impact and significant expenses. However …

Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …

Abstract In November 2018, John Warrington, CEO of Cacao Oro de Nicaragua, was about
to share a recommendation that would surely change the company's future. Over the last few …

Traditionally, wine production has been assumed as an environmentally friendly process.
However, it requires a considerable amount of resources (eg water, fertilisers and organic …

Grape pomaces (GPs) are characterized by high contents of phenolics due to an incomplete
extraction during the winemaking process. These phenolics are secondary plant metabolites …

Phycocolloids present in three brown (Himanthalia elongata, Bifurcaria bifurcata,
Saccharina latissima) and five red edible seaweeds (Mastocarpus stellatus, Gigartina …

Lipid oxidation is the principal cause of quality loss in seafood, which is known to contain
high amounts of polyunsaturated fatty acids. Such quality deterioration, associated with the …

During wine production, approximately 25% of the grape weight results in by-product/waste
(termed 'pomace'which is comprised of skins and seeds). Currently, most pomace is being …

The phenolic compounds content and antioxidant activity of pomace from the vinification of
grape varieties widely produced in Brazil (Cabernet Sauvignon, Merlot, Bordeaux and …