Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a limited period. Grape pomace is a source of bioactive compounds with antioxidant, anti-inflammatory, cardioprotective and antimicrobial propert...

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Bibliografische gegevens

Hoofdauteurs:	Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Antonella Pasqualone, Francesco Caponio
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2022-06-01
Reeks:	Foods
Onderwerpen:	grape pomace bakery products dietary fiber antioxidant compounds winemaking process by-products
Online toegang:	https://www.mdpi.com/2304-8158/11/12/1799
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