Whole grape pomace - a promising functional ingredient for corn-based extruded puffs

This work highlighted the effects of whole grape pomace from white (Fetească Regală) and red (Merlot) varieties, at addition levels of 10–40 %, on the properties of corn flour and extruded corn puffs. The feed mixture's optical, and nutritional characteristics were analyzed, along with the expansion...

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Autors principals:	Mădălina Ungureanu-Iuga, Silvia Mironeasa, Costel Mironeasa, Mircea-Adrian Oroian, Gelu-Marius Rotaru
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2025-12-01
Col·lecció:	Applied Food Research
Matèries:	Extrusion process Grape pomace by-products Corn extrudates Functional properties Nutritional profile
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2772502225006535
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