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

• Main Authors: Cristina Proserpio (Author), Giovanna Fia (Author), Ginevra Bucalossi (Author), Bruno Zanoni (Author), Sara Spinelli (Author), Caterina Dinnella (Author), Erminio Monteleone (Author), Ella Pagliarini (Author)
• Format: Book
• Published: MDPI AG, 2020-07-01T00:00:00Z.
• Subjects: article
• Online Access: 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...