Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

• Κύριοι συγγραφείς: Valentina Melini (Συγγραφέας), Francesca Melini (Συγγραφέας), Francesca Luziatelli (Συγγραφέας), Maurizio Ruzzi (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: MDPI AG, 2020-12-01T00:00:00Z.
• Θέματα: article
• Διαθέσιμο Online: Connect to this object online.

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bake...