Nutritional, phenolic and in vitro digestion characteristics of dried grape pomace processed with different micronization/air-classification protocols

Nutritional, phenolic and in vitro digestion characteristics of dried grape pomace processed with different micronization/air-classification protocols

Grape pomace requires drying to prevent spoilage and ensure year-round use. This study evaluates the nutrient composition, in vitro digestibility, gas production, and phenolic content of dried grape pomace processed with different micronization and air-classification techniques. Dried grape pomace w...

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Bibliographic Details
Main Authors: Aristide Maggiolino, Roberta Greco, Federica Blando, Eleni Tsiplakou, Elisabetta Casalino, Pasquale De Palo
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:Italian Journal of Animal Science
Subjects:
grape pomace
micronization
air-classification
polyphenols
gas-production
Online Access:http://dx.doi.org/10.1080/1828051X.2025.2454922
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http://dx.doi.org/10.1080/1828051X.2025.2454922

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