Review paper

Potential of grape byproducts as functional ingredients in baked goods and pasta

Volume: 19, Issue: 5, Pages: 2473 - 2505
Published: Jul 20, 2020
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked...
Paper Details
Title
Potential of grape byproducts as functional ingredients in baked goods and pasta
Published Date
Jul 20, 2020
Volume
19
Issue
5
Pages
2473 - 2505
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