Winemaking Byproducts as Source of Antioxidant Components: Consumers' Acceptance and Expectations of Phenol-Enriched Plant-Based Food

• Autors principals: Cristina Proserpio (Autor), Giovanna Fia (Autor), Ginevra Bucalossi (Autor), Bruno Zanoni (Autor), Sara Spinelli (Autor), Caterina Dinnella (Autor), Erminio Monteleone (Autor), Ella Pagliarini (Autor)
• Format: Llibre
• Publicat: MDPI AG, 2020-07-01T00:00:00Z.
• Matèries: article
• Accés en línia: Connect to this object online.

One of the food industry's priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to t...