Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food

One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their...

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Bibliographic Details
Main Authors: Cristina Proserpio, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, Ella Pagliarini
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Antioxidants
Subjects:
sustainability
phenols
unripe grapes
taste
food preferences
Online Access:https://www.mdpi.com/2076-3921/9/8/661

Internet

https://www.mdpi.com/2076-3921/9/8/661

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