Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe

Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers. Classic shortbread cookies have a large worldwide market, even if their nutritional composition does not meet nutritional g...

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Detalles Bibliográficos
Autores principales: Costantini, Lara, Frangipane, Maria Teresa, Molinari, Romina, Garzoli, Stefania, Massantini, Riccardo, Merendino, Nicolò
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379165/
https://www.ncbi.nlm.nih.gov/pubmed/37509866
http://dx.doi.org/10.3390/foods12142774

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379165/
https://www.ncbi.nlm.nih.gov/pubmed/37509866
http://dx.doi.org/10.3390/foods12142774

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