Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

• Main Authors: Luca Grispoldi (Author), Federica Ianni (Author), Francesca Blasi (Author), Luna Pollini (Author), Silvia Crotti (Author), Deborah Cruciani (Author), Beniamino Terzo Cenci-Goga (Author), Lina Cossignani (Author)
• Format: Book
• Published: MDPI AG, 2022-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP...