Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse

• Main Authors: María Eugenia Chulibert (Author), Pasquale Roppolo (Author), Carla Buzzanca (Author), Antonio Alfonzo (Author), Enrico Viola (Author), Lino Sciurba (Author), Ilenia Tinebra (Author), Angela D'Amico (Author), Vittorio Farina (Author), Daniela Piazzese (Author), Vita Di Stefano (Author), Marcella Barbera (Author), Raimondo Gaglio (Author), Luca Settanni (Author)
• Format: Book
• Published: MDPI AG, 2024-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35-60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioa...