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

• Auteurs principaux: Cristina Proserpio (Auteur), Giovanna Fia (Auteur), Ginevra Bucalossi (Auteur), Bruno Zanoni (Auteur), Sara Spinelli (Auteur), Caterina Dinnella (Auteur), Erminio Monteleone (Auteur), Ella Pagliarini (Auteur)
• Format: Livre
• Publié: MDPI AG, 2020-07-01T00:00:00Z.
• Sujets: article
• Accès en ligne: 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...