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Full-Text Articles in Food Chemistry
The Effects Of Cofermentation Of Cider And Apple Pomace On Cider Attributes, Abigail D. Affonso
The Effects Of Cofermentation Of Cider And Apple Pomace On Cider Attributes, Abigail D. Affonso
Master's Theses
Phenolics are critical to the sensory attributes and health benefits of hard cider due to their contribution to the flavor, mouthfeel, and antioxidant activity. With the increase in demand for cider, the use of dessert apple varieties has become more common leaving ciders lacking in phenolics. However, a promising method to increase their phenolic content is through maceration with apple pomace. This study evaluated the effect maceration with apple pomace during cider fermentation on the extraction of phenolic compounds, as well as its effect on the sensory properties of the final product. For this study, ciders were fermented with 0% …
Valorisation Of The Cider And Brewing Industry By-Products As Nutraceutical Ingredients, Sofia Reis
Valorisation Of The Cider And Brewing Industry By-Products As Nutraceutical Ingredients, Sofia Reis
Doctoral
By-products from the cider and brewing industries, including apple pomace (AP) and brewer’s spent grain (BSG) respectively, constitute major environmental problems due to the large quantities produced every year. They are sources of valuable compounds such as protein, fibre, essential fatty acids, phenolic compounds and minerals, some of them with antioxidant and prebiotic properties. Their high nutritional value leads to their potential use as human food products and several applications have been considered recently. The aims of this work include i) the nutritional and compositional characterisation of AP, BSG and final extruded and baked prototypes containing these by-products and ii) …