Apple pomace is a good source of bioactive components. Therefore, the use of dried apple
pomace for the biofortification of wheat bread is highly justified. The aim of this work is to …

The global overproduction of apples is associated with large amounts of post-production
waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich …

The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%,
and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional …

Fruits and vegetables generate large volume of wastes annually. They constitute an
excellent source of bioactive compounds, which have a positive impact on health and are …

Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most
commonly left behind after juice extraction. It is produced in large quantities: apple residues …

The present review aimed to investigate and analyze the use of byproduct apple pomace as
a fortification ingredient in different types of foods. The data obtained from English published …

Sažetak In this study, a new application of pumpkin pulp in bread production is shown. The
aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly …

Fruit pomace remaining after juice extraction is still a source of bioactive compounds.
Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of …

Publisher Summary Apples are usually processed into products such as juice and cider,
dried or frozen, and canned as fresh slices and cubes, baby foods, apple butter, or jelly and …

The aim of this study was to evaluate the effect of extruded preparations on the bioactive and
nutritional properties, vitamin B content, volatile compound profile, and quality of whole …