Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution-Reference-Cited by-同舟云学术

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Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

Published:2022-03-15 Issue:6 Volume:57 Page:3634-3642
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Altinok Emir¹,Kurultay Sefik²,Boluk Esra²,Atik Didem Sozeri²,Kopuk Berkay²,Gunes Recep³,Palabiyik Ibrahim²^ORCID,Konar Nevzat⁴^ORCID,Toker Omer Said⁵

Affiliation:

1. Eti Gıda R&D Center Eskişehir 26110 Turkey

2. Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey

3. Food Engineering Department Engineering Faculty Kirklareli University Kirklareli Turkey

4. Department of Food Engineering Eskisehir Osmangazi University, Faculty of Agriculture Eskisehir Turkey

5. Food Engineering Department Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15687

Reference56 articles.

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

2. Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake

3. Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

4. Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays

5. UTILIZATION OF MANGO WASTE MATERIAL (PEEL, KERNEL) TO ENHANCE DIETARY FIBER CONTENT AND ANTIOXIDANT PROPERTIES OF BISCUIT

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1. Consumers’ familiarity with wine increased their acceptance of pasta sauce containing grape pomace;Journal of Food Science;2024-09

2. ÇÖLYAK HASTALARI İÇİN ISPARTA GÜLÜ (ROSA DAMASCENA MILL.) İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ DONDURMA KÜLAHI GELİŞTİRİLMESİ;Mühendislik Bilimleri ve Tasarım Dergisi;2024-06-30

3. A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace;Journal of Food Science;2024-02-23

4. Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products;International Journal of Food Science & Technology;2023-09-14

5. Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads;Foods;2023-06-15

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