Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract

This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i)...

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Bibliographic Details
Main Authors: Ana Fernandes, Sara Simões, Isabel M. P. L. V. O. Ferreira, Maria João Alegria, Nuno Mateus, Anabela Raymundo, Victor de Freitas
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Molecules
Subjects:
bioactive compounds
pear pomace
phenolic compounds
yeast protein extract (YPE)
rheological behavior
texture
Online Access:https://www.mdpi.com/1420-3049/28/1/179

Internet

https://www.mdpi.com/1420-3049/28/1/179

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