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 …
A review of the hydrothermal treatments impact on starch based systems properties
M Iuga, S Mironeasa - Critical Reviews in Food Science and …, 2020 - Taylor & Francis
The physicochemical properties of starch can be modified by hydrothermal treatments,
inducing changes of dough and final product properties. The effect of these treatments …
inducing changes of dough and final product properties. The effect of these treatments …
Breadstick fortification with red grape pomace: Effect on nutritional, technological and sensory properties
G Rainero, F Bianchi, C Rizzi, M Cervini… - Journal of the …, 2022 - Wiley Online Library
BACKGROUND Grape pomace (GP), a wine‐making by‐product rich in dietary fiber (DF)
and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of …
and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of …
Impact of different amaranth particle sizes addition level on wheat flour dough rheology and bread features
I Coțovanu, S Mironeasa - Foods, 2021 - mdpi.com
The objective of this investigation was to evaluate the effects generated by amaranth flour
(AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the …
(AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the …
Effect of by-products from selected fruits and vegetables on gluten-free dough rheology and bread properties
The aim of the study was to investigate the effect of using various by-products (orange and
apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on …
apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on …
Investigation of quinoa seeds fractions and their application in wheat bread production
The present study aimed to investigate the influence of quinoa fractions (QF) on the
chemical components of wheat flour (WF), dough rheological properties, and baking …
chemical components of wheat flour (WF), dough rheological properties, and baking …
Potentialities of the extraction technologies and use of bioactive compounds from winery by-products: a review from a circular bioeconomy perspective
A Rodrigues Machado, T Atatoprak, J Santos… - Applied Sciences, 2023 - mdpi.com
Agro-industrial by-products and by-products from the wine industry (pomace, peels, leaves,
stems, and seeds) represent a potential economic interest because they are usually relevant …
stems, and seeds) represent a potential economic interest because they are usually relevant …
Exploitation of lactic acid bacteria and Baker's yeast as single or multiple starter cultures of wheat flour dough enriched with soy flour
Sourdough fermentation presents several advantageous effects in bread making, like
improved nutritional quality and increased shelf life. Three types of experiments aimed to …
improved nutritional quality and increased shelf life. Three types of experiments aimed to …
Features of bread made from different amaranth flour fractions partially substituting wheat flour
I Coţovanu, S Mironeasa - Applied Sciences, 2022 - mdpi.com
Featured Application Particle size offers valuable information about the quality of amaranth
flour, depending on milling fractions, and can be used to potentially predict the quality …
flour, depending on milling fractions, and can be used to potentially predict the quality …
Characterization of quinoa seeds milling fractions and their effect on the rheological properties of wheat flour dough
Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful
way for the formulation of value-added baked products with beneficial characteristics to …
way for the formulation of value-added baked products with beneficial characteristics to …