Food product preparation from the vinification of 'BRS Violeta' by-products

Food product preparation from the vinification of 'BRS Violeta' by-products

Abstract The objective of this work was to manufacture pizza dough, truffle, and cake using the paste of a by-product from the vinification of 'BRS Violeta' grape, as well as to determine some bromatological characteristics of these products. The by-product was pressed to remove excess mus...

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Bibliographic Details
Main Authors: Tuany Yuri Kuboyama Nogueira, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, Heloíza Ferreira Alves do Prado, Roberto da Silva, Ellen Silva Lago-Vanzela
Format: Article
Language:English
Published: Embrapa Informação Tecnológica 2023-10-01
Series:Pesquisa Agropecuária Brasileira
Subjects:
by-product
circular economy
functional food
phenolic compound
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104003&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104003&tlng=en

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