A Perspective of Applications of Wine Pomace in Flour-Containing Foods: A Mini-Review-Reference-Cited by-同舟云学术

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A Perspective of Applications of Wine Pomace in Flour-Containing Foods: A Mini-Review

Published:2023-10-19 Issue: Volume: Page:
ISSN:
Container-title:Foods 2023
language:
Short-container-title:

Author:

Grevtseva Nataliya¹,Gubsky Sergey²^ORCID

Affiliation:

1. Department of International e-Commerce and Hotel and Restaurant Business, V.N. Kharkiv National University, 61022 Kharkiv, Ukraine

2. Department of Chemistry, Biochemistry, Microbiology and Hygiene of Nutrition, State Biotechnological University, 61051 Kharkiv, Ukraine

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/61/pdf

Reference22 articles.

1. Applications of Wine Pomace in the Food Industry: Approaches and Functions;Compr. Rev. Food Sci. Food Saf.,2017

2. Kalli, E., Lappa, I., Bouchagier, P., Tarantilis, P.A., and Skotti, E. (2018). Novel Application and Industrial Exploitation of Winery By-Products. Bioresour. Bioprocess., 5.

3. Antonić, B., Jančíková, S., Dordević, D., and Tremlová, B. (2020). Grape Pomace Valorization: A Systematic Review and Meta-Analysis. Foods, 9.

4. Grevtseva, N., Gorodyska, O., Brykova, T., and Gubsky, S. (2023). Bioconversion of Wastes to Value-Added Products, CRC Press.

5. Liu, Z., de Souza, T.S.P., Holland, B., Dunshea, F., Barrow, C., and Suleria, H.A.R. (2023). Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds. Processes, 11.

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