https://www.selleckchem.com/products/zn-c3.html For selected systems, the characteristics of air voids in hardened concrete were also defined. The beneficial effect of ground waste glass added as a filler to the concrete mixture on the strength and durability of concrete was confirmed by the obtained test results.Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs' rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.Age-related health issues have been increasing with the rise of life expectancy all over the world. One of these problems is cognitive impairment, which causes elderly people to have problems performing their daily activities. Detection of cognitive impairment at an early stage would enable medical doctors to deepen diagnosis and follow-up on patient status. Recen