GRAPE (VITIS VINIFERA) POMACE AS A VALUABLE WINERY BY-PRODUCT WITH NOVEL POTENTIAL BIOTECHNOLOGICAL APPLICATIONS

Elena Mudura University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca Faculty of Food Science and Technology Dept. Food Engineering
Teodora Coldea University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca Faculty of Food Science and Technology Dept. Food Engineering
Simona Man University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca Faculty of Food Science and Technology Dept. Food Engineering
Carmen Rodica Pop University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca Faculty of Food Science and Technology Dept. Food Science
Cosmin Darab Faculty of Electrical Engineering, Technical University of Cluj-Napoca

DOI: https://doi.org/10.15835/agrisp.v103i3-4.12829

Keywords: grape pomace, characterisation, recent applications

Abstract

Wine industry, the second most productive alcoholic beverage after brewing industry, generates annually important quantities of valuable by-products. Industrials and researchers are focusing in exploitation these by-products by developing ones cost-effective and eco-friendly in different industrial fields such as: chemical industry, pharmacology, animal feed production, food industry.

Published

2017-11-29

Issue

Vol. 103 No. 3-4 (2017): AGRICULTURA

Section

Research articles

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