Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bake...

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Detalles Bibliográficos
Autores principales: Melini, Valentina, Melini, Francesca, Luziatelli, Francesca, Ruzzi, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761272/
https://www.ncbi.nlm.nih.gov/pubmed/33276525
http://dx.doi.org/10.3390/antiox9121216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7761272/
https://www.ncbi.nlm.nih.gov/pubmed/33276525
http://dx.doi.org/10.3390/antiox9121216

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