Grape pomace contains a complex of valuable and biologically active compounds. Drying is one of the main ways of microbiological stabilisation and preservation of the nutritional value of this secondary raw material. Kinetic parameters of dehydration of grape pomace from different industrially cultivated and processed varieties have been studied, namely, of the red grape varieties Cabernet and Shiraz, and of the white varieties Chardonnay and Riesling. Dependences of the moisture content in the process of convective drying at different drying agent rates have been obtained at a regulated temperature of 80 °C. The components of such an important technological parameter as the drying time have been determined. These components include the dur...
In light of their environmental and economic interests, food byproducts have been increasingly expl...
Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were select...
In the wine sector when we speak of post-harvest, we mean of dehydration or withering technologies u...
Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotligh...
ABSTRACT The aim of this study was to obtain the equilibrium moisture content of grape (variety ‘Tan...
ABSTRACT The aim of this study was to obtain the equilibrium moisture content of grape (variety ‘Tan...
This article presents experimental data on physicochemical parameters (humidity, density, bulk densi...
This article presents experimental data on physicochemical parameters (humidity, density, bulk densi...
This article presents experimental data on physicochemical parameters (humidity, density, bulk densi...
Grape pomace is a valuable waste product and various end-products have been obtained after treatment...
Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were select...
The influence of drying temperature (60 \ub0C, 70 \ub0C, 80 \ub0C) and fluid-bed drying time (90 min...
WOS:000692016000003In this work, four different drying methods, namely natural drying in sun, natura...
The determination of phenolic compounds and antioxidant activity of grape pomace (Vitis vinifera) of...
The process of extracting biologically active substances from the grape pomace of grape variety Mold...
In light of their environmental and economic interests, food byproducts have been increasingly expl...
Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were select...
In the wine sector when we speak of post-harvest, we mean of dehydration or withering technologies u...
Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotligh...
ABSTRACT The aim of this study was to obtain the equilibrium moisture content of grape (variety ‘Tan...
ABSTRACT The aim of this study was to obtain the equilibrium moisture content of grape (variety ‘Tan...
This article presents experimental data on physicochemical parameters (humidity, density, bulk densi...
This article presents experimental data on physicochemical parameters (humidity, density, bulk densi...
This article presents experimental data on physicochemical parameters (humidity, density, bulk densi...
Grape pomace is a valuable waste product and various end-products have been obtained after treatment...
Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were select...
The influence of drying temperature (60 \ub0C, 70 \ub0C, 80 \ub0C) and fluid-bed drying time (90 min...
WOS:000692016000003In this work, four different drying methods, namely natural drying in sun, natura...
The determination of phenolic compounds and antioxidant activity of grape pomace (Vitis vinifera) of...
The process of extracting biologically active substances from the grape pomace of grape variety Mold...
In light of their environmental and economic interests, food byproducts have been increasingly expl...
Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were select...
In the wine sector when we speak of post-harvest, we mean of dehydration or withering technologies u...