A New Approach with Agri-Food By-Products: A Case Study of Fortified Fresh Pasta with Red Onion Peels

The current study aimed to fortify fresh pasta with red onion peels in the form of powder (OPP). For this aim, three concentrations were used (3%, 6%, and 9% <i>w</i>/<i>w</i>) and properly added to the dough. A control sample was also prepared for comparison (CTRL). Raw and cooked pasta samples wer...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Alessia Pagazzo, Anna Rita Bavaro, Isabella D’Antuono, Vito Linsalata, Angela Cardinali, Amalia Conte, Matteo Alessandro Del Nobile
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2025-11-01
Sarja:	Foods
Aiheet:	red onion peels by-products fresh pasta enrichment sustainability bioactive compounds
Linkit:	https://www.mdpi.com/2304-8158/14/23/4101
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