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dc.contributor.authorKozak, Marta
dc.contributor.authorSobczak, Paweł
dc.contributor.authorWilczyński, Kamil
dc.contributor.authorKobus, Zbigniew
dc.contributor.authorZawiślak, Kazimierz
dc.contributor.authorŻukiewicz-Sobczak, Wioletta
dc.date.accessioned2018-03-05T10:32:51Z
dc.date.available2018-03-05T10:32:51Z
dc.date.issued2017-11
dc.identifier.citationKozak M., Sobczak P., Wilczyński K., Kobus Z., Zawiślak K., Żukiewicz-Sobczak W. 2017. Concept of Using Fruit Pomace on Sustainable Farms. [in:] Lorencowicz E. (ed.), Uziak J. (ed.), Huyghebaert B. (ed.). Farm Machinery and Processes Management in Sustainable Agriculture, 9th Int. Scient. Symp. ULS Lublin, p.192-197en
dc.identifier.isbn978-83-937433-2-2
dc.identifier.otherDOI:10.24326/fmpmsa.2017.35
dc.identifier.urihttps://depot.ceon.pl/handle/123456789/14814
dc.description.abstractThe paper presents the possibility of using fruit pomace as the management of poor products on sustainable farms. Processing of raw materials in the fruit and vegetable industry involves generation of manufacturing waste, of which pomace that may be processed in different ways, constitutes the highest share. Pomace is most commonly used as fuel in biogas plants, or as feed additives. Despite its high microbial instability, pomace is a great source of numerous bioactive substances.Therefore, it may be used alternatively in the production of granulated fruit and herbal teas.The aim of this paper was to assess the possibility of using fruit pomace in the production of granulated teas with addition of Melissa officinalis. Material used in the study was the agglomeration of dried and fragmented black chokeberry and apple pomace blended with Melissa officinalis. Prepared granules were used to make infusions for which the total polyphenol content, antioxidant activity and sediment amount were determined.en
dc.language.isoen
dc.publisherDept. of Mach. Exploit. and Management of Prod. Processes, ULS in Lublin, Polanden
dc.rightsUznanie autorstwa-Użycie niekomercyjne 3.0 Polska*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/3.0/pl/*
dc.subjectsustainable farmen
dc.subjectagglomerationen
dc.subjectantioxidant activityen
dc.subjectpolyphenolsen
dc.subjectpomaceen
dc.titleConcept of Using Fruit Pomace on Sustainable Farmsen
dc.typearticleen
dc.typeconferenceObjecten
dc.contributor.organizationDepartment of Food Engineering and Machines, University of Life Sciences in Lublinen
dc.contributor.organizationPope John Paul II State School of Higher Education in Biała Podlaska, Department of Public Health, Regional Center Research of Environment, Agriculture and Innovative Technology EKO-AGRO-TECHen


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Uznanie autorstwa-Użycie niekomercyjne 3.0 Polska
Except where otherwise noted, this item's license is described as Uznanie autorstwa-Użycie niekomercyjne 3.0 Polska