Applications of wine pomace in the food industry: Approaches and functions
J García‐Lomillo… - … reviews in food science …, 2017 - Wiley Online Library
Winemaking generates large amounts of wine pomace, also called grape pomace. This by‐
product has attracted the attention of food scientists and the food industry, due to its high …
product has attracted the attention of food scientists and the food industry, due to its high …
Valorisation of grape pomace: an approach that is increasingly reaching its maturity–a review
M Bordiga, F Travaglia… - International Journal of …, 2019 - Wiley Online Library
Traditionally, wine production has been assumed as an environmentally friendly process.
However, it requires a considerable amount of resources (eg water, fertilisers and organic …
However, it requires a considerable amount of resources (eg water, fertilisers and organic …
Potential of grape byproducts as functional ingredients in baked goods and pasta
M Iuga, S Mironeasa - … Reviews in Food Science and Food …, 2020 - Wiley Online Library
Wine making industry generates high quantities of valuable byproducts that can be used to
enhance foods in order to diminish the environmental impact and to obtain more economic …
enhance foods in order to diminish the environmental impact and to obtain more economic …
Sustainable extraction methods for the recovery of polyphenolic compounds from grape pomace and its biological properties: A comprehensive review
Grape pomace (seeds, skin, and stalks) holds promise as a feedstock for various industrial
applications. This comprehensive review describes advancements in sustainable and novel …
applications. This comprehensive review describes advancements in sustainable and novel …
Research on the potential use of grape seed flour in the bakery industry
Grape seeds are one of the most accessible by-products of the wine industry in large
quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds …
quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds …
Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector
The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores
are increasingly stocking macroalgae food supplements. Due to its high amount of protein …
are increasingly stocking macroalgae food supplements. Due to its high amount of protein …
Strategies for reuse of skins separated from grape pomace as ingredient of functional beverages
Wine grape pomace, the by-product of wine making, is a source of polyphenols, metals, and
organic acids, and may be exploited for the production of functional beverages. Among red …
organic acids, and may be exploited for the production of functional beverages. Among red …
Rheological properties of wheat–flaxseed composite flours assessed by mixolab and their relation to quality features
The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w)
to wheat flours of different quality for bread-making on Mixolab dough rheological properties …
to wheat flours of different quality for bread-making on Mixolab dough rheological properties …
Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties
S Mironeasa, C Mironeasa - Journal of Food Process …, 2019 - Wiley Online Library
The valorization of grape peels by‐product to supplement wheat bread has immense
potential, particularly in refined wheat flour (RWF) to increase the dietary fibers. The main …
potential, particularly in refined wheat flour (RWF) to increase the dietary fibers. The main …
Strategies for reducing sodium intake in bakery products, a review
Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels,
especially due to its prominent presence in food products. This may cause an increase of …
especially due to its prominent presence in food products. This may cause an increase of …