This PhD project has been focused on the enhancement of grape pomace, the main by product of wine industry, in order to obtain high-added value foods by creating at the same time a second life for waste wineries. Grape pomace, rich in dietary fiber and antioxidant compounds, has been exploited as innovative flour to improve the nutritional, chemical, textural, and sensory characteristics of bakery products.
Grape pomace as an innovative flour for the formulation of bakery products: how nutritional, textural, and sensorial properties were affected?
Marica Troilo
2022-01-01
Abstract
This PhD project has been focused on the enhancement of grape pomace, the main by product of wine industry, in order to obtain high-added value foods by creating at the same time a second life for waste wineries. Grape pomace, rich in dietary fiber and antioxidant compounds, has been exploited as innovative flour to improve the nutritional, chemical, textural, and sensory characteristics of bakery products.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
