Valorisation of grape pomace (cv. Muscat ) for development of functional cookies-Reference-Cited by-同舟云学术

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Valorisation of grape pomace (cv. Muscat ) for development of functional cookies

Published:2019-02-07 Issue:4 Volume:54 Page:1299-1305
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Theagarajan Radhika¹,Malur Narayanaswamy Lavanya¹,Dutta Sayantani¹,Moses Jeyan A.¹,Chinnaswamy Anandharamakrishnan¹^ORCID

Affiliation:

1. Indian Institute of Food Processing Technology (IIFPT) Thanjavur 613005 India

Funder

Department of Biotechnology , Ministry of Science and Technology

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14119

Reference31 articles.

1. Effects of grape pomace and grape seed flours on cookie quality

2. Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines

3. Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies

4. Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

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1. Formulation, Physicochemical, and Sensory Evaluation of Cookies Prepared from Sacha Inchi Oil Meal (SIOM);Pertanika Journal of Tropical Agricultural Science;2024-08-27

2. Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review;Nutrients;2024-08-18

3. Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder;Discover Food;2024-08-03

4. Citrus by-products valorization using deep eutectic solvents – A review;Food Bioscience;2024-08

5. Technological aspects and requirements to raw materials for increasing the nutritional value of glaze;Food systems;2024-07-16

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