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

• Autores principales: Luca Grispoldi (Autor), Federica Ianni (Autor), Francesca Blasi (Autor), Luna Pollini (Autor), Silvia Crotti (Autor), Deborah Cruciani (Autor), Beniamino Terzo Cenci-Goga (Autor), Lina Cossignani (Autor)
• Formato: Libro
• Publicado: MDPI AG, 2022-06-01T00:00:00Z.
• Materias: article
• Acceso en línea: 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...