Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11812
Abstract: BACKGROUND Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace; and could represents a nutritional valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics… read more here.
Keywords: study; blueberry product; product; food ... See more keywords
Interaction between Dietary Fibre and Bioactive Compounds in Plant By-Products: Impact on Bioaccessibility and Bioavailability
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DOI: 10.3390/antiox12040976
Abstract: In Europe, around 31 million tonnes of food by-products are generated during primary production and trade. The management of these by-products may cause a negative impact, both at the economic and environmental levels, for both… read more here.
Keywords: bioactive compounds; fibre bioactive; plant; interaction dietary ... See more keywords
Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26154442
Abstract: Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre… read more here.
Keywords: gluten free; pasta; fresh pasta; dietary fibre ... See more keywords