Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making.

The aim of this work was to evaluate the influence of enzymatic hydrolysis on dietary fiber, phenolic compounds and technological properties of apple pomace as wheat bread supplement. Apple pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Celluclast® 1.5 L for 1 and 5 h.

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace.

Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme L, Pectinex Ultra Tropical, Pectinex Yieldmash Plus, and Celluclast 1.5L (Novozyme A/S, Denmark).

Investigation of Antibacterial Activity and Probiotic Properties of Strains Belonging to Lactobacillus and Bifidobacterium Genera for Their Potential Application in Functional Food and Feed Products.

For novel food/feed product formulation, the selection of the right culture with probiotic properties is essential. The purpose of this research was to evaluate antibacterial activity and probiotic features of Lactobacillus and Bifidobacterium spp. for its potential application in functional food/feed products as supplement.