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Related to pomace: tomato pomace


 (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.]


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]


(ˈpʌm ɪs, ˈpɒm-)

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]
References in periodicals archive ?
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.
2x rashers streaky bacon 25g mozzarella 10g cherry tomato 40g green beans 20g leek 150g potato gnocchi 20g sunblush tomato 10g silverskin onion 10g unsalted butter 50g basil 30ml pomace oil METHODOLOGY First of all make the basil oil using the fresh basil and pomace oil - simply blend together until bright green and smooth; add a pinch of salt for seasoning.
Tomato pomace has been used as a low value livestock feed or disposed in controlled landfills, creating environmental issues (Celma et al.
The vat's shape makes punchdowns easier and helps drain more free-run wine off of the pomace.
Another drink added to the menu is Grappa, a grape-based pomace brandy.
The use of pomace as feed for animals has been considered even if pomace production is seasonal and adequate preservation and storage techniques are required.
An experimental plant for the extraction of hemicelluloses from plant residues, For example, Pomace from the food industry.
Tunisia, the first producer of olive oil in the Mediterranean southern region, counts over 1,750 oil mills, 15 refining units, 10 extraction units of olive pomace oil, 20 packaging units and some 200 exporters.
Lemon or apple pomace which is coming from the food factories, they still have antioxidants, so if we can recover the benefits from this waste, we can make more functional food products," Dr.
Dot green sauce along all the hot ingredients so you get a INGREDIENTS Monkfish 100g piece of monkfish tail, skinned 1 tbsp unsalted butter 1 tbsp Pomace oil 2 sprigs lemon thyme 1/2 lemon Salt 2-3 long stems of purple broccoli Olive oil Green sauce 11/2-2 cloves garlic, peeled 20g capers 6 anchovy fillets 100g flat-leaf parsley, leaves picked 100g spinach, leaves picked 50g mint, leaves picked 8 tbsp really good extra virgin olive oil Salt 1/2 lemon juice For seasoning Kombu flakes little of everything.
Summary: The Tunisian American Enterprise Fund (TAEF) and STTGO, a company that operates in the valuation of olive pomace in KSOUR ESSEF in the governorate of Mahdia, recently signed a financing
The generation of residues in wine production is approximately 18 kg of grape pomace for every 100 L of wine (Rockenbach et al.