Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

• मुख्य लेखकों: Andrea Torreggiani (लेखक), Chiara Demarinis (लेखक), Daniela Pinto (लेखक), Angela Papale (लेखक), Graziana Difonzo (लेखक), Francesco Caponio (लेखक), Erica Pontonio (लेखक), Michela Verni (लेखक), Carlo Giuseppe Rizzello (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2023-07-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A syst...