Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flo...

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Principais autores:	Miguel A. Gallardo, M. Esther Martínez-Navarro, Irene García Panadero, José E. Pardo, Manuel Álvarez-Ortí
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2025-07-01
Series:	Foods
Assuntos:	antioxidant capacity β-carotene cracker reformulation functional foods pumpkin pulp flour valorization of by-products
Acceso en liña:	https://www.mdpi.com/2304-8158/14/14/2548
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