Apple and grape pomace: emerging upcycled functional ingredients in processed meat products, designed to increase polyphenol and fiber contents
Peter R. Gracey, Elad Tako
Abstract
Apple and grape pomace, byproducts of juice, cider, and wine production, are typically sent to landfills or used as animal feed.
Topics & Concepts
PomacePolyphenolFood scienceWineGrape wineChemistryDietary fiberGrape seedIngredientAntioxidantBiochemistryMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactFood composition and properties