Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP...

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主要な著者:	Luca Grispoldi, Federica Ianni, Francesca Blasi, Luna Pollini, Silvia Crotti, Deborah Cruciani, Beniamino Terzo Cenci-Goga, Lina Cossignani
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2022-06-01
シリーズ:	Antioxidants
主題:	apple pomace waste phenols antioxidant activity salami fortified meat
オンライン･アクセス:	https://www.mdpi.com/2076-3921/11/7/1221
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