Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace

Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace

In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LP<sub>E</sub>) was analyzed for total phenolic content before addition, and then a known concentration of 50 m...

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Bibliographic Details
Main Authors: Valeria Imeneo, Rosa Romeo, Antonio Gattuso, Alessandra De Bruno, Amalia Piscopo
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
antioxidant
biscuits
lemon pomace
phenolic compounds
oxidative stability
Ultra-high-pressure liquid chromatography (UHPLC)
Online Access:https://www.mdpi.com/2304-8158/10/10/2460

Internet

https://www.mdpi.com/2304-8158/10/10/2460

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