The polysaccharide composition of grape pomace

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A100214" target="_blank" >RIV/60460709:41210/24:100214 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41340/24:100214 RIV/60461373:22330/24:43930832
Result on the web
<a href="https://www.polysaccharides.csch.cz/" target="_blank" >https://www.polysaccharides.csch.cz/</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The polysaccharide composition of grape pomace
Original language description
Grape pressing is a step in wine production that yields about 30% by-products, including seed, husk and stems. Grape pomace, a by-product of grape pressing, is a rich source of dietary fibre (cellulose, hemicellulose and pectin), antioxidants (polyphenols and flavonoids), proteins, lipids (essential fatty acids), and minerals. This study aimed to obtain detailed information and characterize the polysaccharide composition of white and red wine pomace and the effect of this by-product on the bakery.
Czech name
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Czech description
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 20th International Conference on Polysaccharides-Glycoscience
ISBN
978-80-88307-22-8
ISSN
2336-6796
e-ISSN
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Number of pages
4
Pages from-to
86-89
Publisher name
Czech Chemical Society
Place of publication
Praha
Event location
Praha
Event date
Jan 1, 2024
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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