date:Mar 15, 2013
is packed with dietary fiber and phenolics, which have antioxidant effects. OSU researchers have dried and ground it to create edible and non-edible products.
For example, they extracted dietary fiber from pomace and turned it into powders that can be added to foods. Because the phenolics in pomace also control microbial growth and keep fats from deteriorating, OSU researchers also added the powdery fiber to yogurts and salad dressings to extend their shelflife by up to a week without changing