Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste

Food reformulation is a strategy to make healthier foods by using food waste matrices that are still nutritionally valid. A shortbread cookie was reformulated replacing hazelnut skin (HS) of the Tonda Gentile Romana variety (5% and 10%) to refined flour and proportionally decreasing the butter amoun...

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Hlavní autoři:	Lara Costantini, Giacomo Di Matteo, Martina Felli, Daniel V. Savatin, Luisa Mannina, Nicolò Merendino
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-11-01
Edice:	Foods
Témata:	hazelnut by-product hazelnut cuticle hazelnut pellicle Tonda Gentile Romana hazelnut food reformulation phenolic compounds
On-line přístup:	https://www.mdpi.com/2304-8158/13/23/3814
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