Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development-Reference-Cited by-同舟云学术

Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development

Published:2022-10-13 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Oliveira Beatriz Ewert¹,Contini Luana¹,Garcia Vitor Augusto dos Santos²,Cilli Lilian Pinheiro de Lima¹,Chagas Eduardo Galvão Leite²,Andreo Marcio Adriano¹,Vanin Fernanda Maria²,Carvalho Rosemary Aparecida²,Sinnecker Patricia¹,Venturini Anna Cecilia¹,Yoshida Cristiana Maria Pedroso¹

Affiliation:

1. Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP ‐ Federal São Paulo University São Paulo Brazil

2. Faculty of Animal Science and Food Engineering USP‐ University of São Paulo São Paulo Brazil

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17245

Reference76 articles.

1. Limits of grape byproduct inclusion in diets for lambs: Zinc supplementation to prevent copper poisoning

2. Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta

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