GRAPE (VITIS VINIFERA) POMACE AS A VALUABLE WINERY BY-PRODUCT WITH NOVEL POTENTIAL BIOTECHNOLOGICAL APPLICATIONS
Elena Mudura,
Teodora Coldea,
Simona Man,
Carmen Rodica Pop,
Cosmin Darab
Affiliations
Elena Mudura
University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
Faculty of Food Science and Technology
Dept. Food Engineering
Teodora Coldea
University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
Faculty of Food Science and Technology
Dept. Food Engineering
Simona Man
University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
Faculty of Food Science and Technology
Dept. Food Engineering
Carmen Rodica Pop
University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
Faculty of Food Science and Technology
Dept. Food Science
Cosmin Darab
Faculty of Electrical Engineering, Technical University of Cluj-Napoca
Wine industry, the second most productive alcoholic beverage after brewing industry, generates annually important quantities of valuable by-products. Industrials and researchers are focusing in exploitation these by-products by developing ones cost-effective and eco-friendly in different industrial fields such as: chemical industry, pharmacology, animal feed production, food industry.
