Accès ouvert
2023
article
OpenAlex
Josipa Lisičar Vukušić, Thomas Millenautzki, Leon Reichert, Abdechafik Mokhlis Saaid et autres
Research background: Wine production, which is considered a major sector in food industry, often involves the use of a large amount of resources. Moreover, wine making generates a large amount of grape pomace, which is generally used for low-value applications such as …
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Accès ouvert
2020
article
OpenAlex
Josipa Lisičar Vukušić, Thomas Millenautzki, Ronny Cieplik, Veit Obst et autres
Abstract In the last decade, the utilization of waste by-product apple pomace has been extensively researched (due to its difficult disposal) and currently finds beneficial usage in various industries; as substrate for microbial growth or recovery of pectin, xyloglucan and polyphenols. In …
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2019
article
OpenAlex
Josipa Lisičar Vukušić, Masoud Sedaghati, Jendrik Hof, Marek Mösche et autres
This study aims to partially compensate the lack of reliable data regarding full mass balance analysis during industrial baker's yeast fermentation and the chemical composition of the resulting vinasse. The utilization degrees of carbon and nitrogen sources (sugars, amino acids, ammonia) for …
de
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Accès ouvert
2018
article
OpenAlex
Josipa Lisičar Vukušić, Thomas Millenautzki, Masoud Sedaghati, Marc Schallenberg et autres
Summary The potential of vinasse, gained from baker′s yeast production for the recovery of valuable molecules (invertase, food grade proteins and betaine), has been assessed. Particularly natural betaine, a trimethyl derivative of glycine, attracts more and more attention in human and animal …
de
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