Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions

Drying kinetics and stability of fatty acids in grape pomace seeds under mild thermal conditions

Grape pomace, a significant by-product of the wine industry, is rich in health-promoting compounds, including polyunsaturated fatty acids, dietary fiber, and polyphenols, and holds strong potential for use in functional foods and nutraceuticals. This study investigates the effects of low-temperature...

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Bibliographic Details
Main Authors: Rudonja Nedžad R., Zlatanović Ivan J., Vujović Dragan S., Sekar Subramani, Jeyachristy Sam Annie, Gligorević Kosta B.
Format: Article
Language:English
Published: University of Belgrade - Faculty of Mechanical Engineering, Belgrade 2025-01-01
Series:FME Transactions
Subjects:
grape pomace
drying kinetics
fatty acid composition
seed oil stability
food by-product valorization
sustainable processing
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/1451-2092/2025/1451-20922503490R.pdf
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