Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential

Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential

In this study, grape pomace is used as an ingredient to fortify pasta. The grape pomace phenolic component is highly accessible and available for metabolization in the human gut. Hence, grape pomace can be exploited as a source of polyphenols and fiber for sustainable and dietary beneficial food pro...

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Bibliographic Details
Main Authors: Carmela Gerardi, Leone D’Amico, Miriana Durante, Maria Tufariello, Giovanna Giovinazzo
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
grape pomace
bioactive molecules
antioxidants
functional foods
byproduct reuse
fortified pasta
Online Access:https://www.mdpi.com/2304-8158/12/13/2593

Internet

https://www.mdpi.com/2304-8158/12/13/2593

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