Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 7 2017 2017-08-01 2017-08-01 INDUSTRIAL APPLE POMACE BY-PRODUCTS AS A POTENTIAL SOURCE OF PRO-HEALTH COMPOUNDS IN FUNCTIONAL FOOD 22 26 EN Marek Kruczek Marek Kruczek Dorota Gumul Dorota Gumul Miroslava Kačániová Miroslava Kačániová Eva Ivanišhová Eva Ivanišhová Ján Mareček Ján Mareček Halina Gambuś Halina Gambuś Apples are widely consumed in all countries. Poland is one of the biggest apple producing country in world and this amount grows from year to year increase. More than half of produced apples is processed which cause occur solid residue called apple pomace. Apple pomace contains may pro-health compounds. Most recent interest has focused on the bioactive phenolic compounds in apple pomace. Several studies have demonstrated that apple pomace compounds possess many biological activities, such as antioxidant and anti-inflammation properties. Therefore apple pomace can be a potential source for health food preparations. The purpose of this paper is to review the most recent literature regarding the health benefits of apple pomace.
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