pomace

pom·ace

(pŭm′ĭs, pŏm′-)

1. The pulpy material remaining after the juice has been pressed from fruit, such as apples or grapes. Also called marc.

2. Pulpy material remaining after the extraction of oil from nuts, seeds, or fish.

[Middle English pomis, from Medieval Latin pōmācium, cider, from Vulgar Latin *pōma, apple, fruit; see pome.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pomace

(ˈpʌmɪs)

1. (Cookery) the pulpy residue of apples or similar fruit after crushing and pressing, as in cider-making

2. any pulpy substance left after crushing, mashing, etc

[C16: from Medieval Latin pōmācium cider, from Latin pōmum apple]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

pom•ace

(ˈpʌm ɪs, ˈpɒm-)

n.

1. the pulpy residue from fruit, seeds, or the like after crushing and pressing, as from apples in cider making.

2. any crushed or ground pulpy substance.

[1545–55; perhaps < Medieval Latin pōmācium cider, derivative of Latin pōmum fruit; see pome]

Translations

Trester

Mentioned in ?

References in periodicals archive ?

Cypriots have been distilling zivania from fermented grape pomace since the fourteenth century.

The purest is still the best

As well as relying on donations of unwanted apples and pears, they now manage several of their own orchards, fertilised by waste apple pomace spread over the land.

Cider, a tipple to rival world's finest wines

As well as HUANG & MA (2016) for the extruded orange pomace, these authors stated that heating during the extrusion process modifies the texture of the food material by breaking the structure of dietary fiber components of the vegetables, increasing levels of xylose, mannose, glucose and uronic acid.

Micronization and extrusion processing on the physicochemical properties of dietary fiber/Efeito dos processos de micronizacao e extrusao nas propriedades fisico-quimicas da fibra alimentar

Dried mao (Antidesma bunius Linn.) pomace is a by-product of mao wine or juice processing from Mao Luang seeds and widely available in the North-East of Thailand, i.e.

EVALUATION OF DRIED MAO POMACE (ANTIDESMA BUNIUS LINN.) AND LACTIC ACID BACTERIA AS ADDITIVES TO ENSILE STYLO LEGUME (STYLOSANTHES GUIANENSIS CIAT184)

Bring a nonstick pan to a medium heat and add a touch of olive pomace oil Carefully place your fish into the pan.The seabass should be cooked skin down until crispy.

Recipe of the Week Trio of fish with capers

Grape pomace: Grape pomace is mainly the residual product of the wine industry [38].

Potential crosstalk of oxidative stress and immune response in poultry through phytochemicals--A review

* Steamlined pomace removal: The tray with the pressed grapes is transported to the pomace area of the winery, leaving the crushpad clear of debris and and producing an area that can be shown to and enjoyed by customers.

MARZOLA leads the field in grape-pressing technologies

The aromatic substances in the grape pomace contribute to grappa's distinctive bouquet, producers say.

GETTING INTO GRAPPA

A taste of Spain; Cardiff restaurant Asador 44 is hosting its very own Fiesta De Calcotada to celebrate a very special Spanish cooking ritual. Karen Price finds out what it's all about - and here are a few recipes you can try at home

Scientists at South Dakota State University investigated the effects of two extruding parameters--die head temperature and screw speed--and the addition of apple pomace on a soy flour-based extruded snack formulation.

Closely adjust process conditions when extruding soy flour-apple pomace blends

Each year, thousands of tons of the solid by-product pomace emerge after wine and grape juice production.