Work

New ways of grape pomaces valorization: production of functional beverages or nutraceuticals

Year: 2024

Type: conference-paper

Abstract: The wine industry generates each year 20 million tons of by-products. Among them grape pomaces represent a big part that can be considered as a source of potentially bioactive molecules such as polyphenols. Kombucha fermentation is an ancestral process which allow to increase the biological properties of tea by the action of a microbial consortium formed by yeasts and bacteria called scoby.

DOI: 10.58233/v3cd33fm

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: gold

OpenAlex ID: W4407605737

FWCI:

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