Development and characterization of panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.)-Reference-Cited by-同舟云学术

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Development and characterization of panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.)

Published:2023-10 Issue: Volume:2 Page:100220
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Souza Euzélia Lima,Santos Luis Fernando Pereira,Barreto Gabriele de Abreu^ORCID,Leal Ingrid Lessa,Oliveira Fabricia Oliveira,Conceição dos Santos Laerte Marlon,Ribeiro Camila Duarte Ferreira,Minafra e Rezende Cintia Silva,Machado Bruna Aparecida Souza

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference59 articles.

1. Effects of grape pomace and grape seed flours on cookie quality;Acun;Quality Assurance and Safety of Crops & Foods,2014

2. Research Notes: Benefits and Possible Food Applications of Arrowroot (Maranta arundinaceae L.);Amante;Journal of Culinary Science and Technology,2021

3. Towards integral utilization of grape pomace from winemaking process: A review;Beres;Waste Management,2017

4. Brasil. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria de Desenvolvimento Agropecuário e Cooperativismo.Manual de hortaliças não convencionais. Brasília, 2010. 92 p.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru;Foods;2024-05-13

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