Industrial upcycling of almond skin through production of novel brioches

Industrial upcycling of almond skin through production of novel brioches

The global sustainability policy emphasizes reusing of agri-food waste and by-products to enhance food bioactive properties. Thus, brioches were processed incorporating almond skin powder (ASP): control (CTR), without ASP addition; 5-ASP, with 5% (w/w) ASP; and 10-ASP, with 10% (w/w) ASP. Seven diff...

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Bibliographic Details
Main Authors: Giuliana Garofalo, Raimondo Gaglio, Enrico Viola, Monica Rosa Loizzo, Natale Badalamenti, Maurizio Bruno, Francesco Sottile, Vincenzo Sicari, Antonietta Cerulli, Sonia Piacente, Nicola Francesca, Luca Settanni
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Almond by-products
Shelf life
Functional brioches
Sensory evaluation
Sourdough
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154324001807

Internet

http://www.sciencedirect.com/science/article/pii/S2666154324001807

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