Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace

In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LP(E)) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg(−1) was used for...

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Detalles Bibliográficos
Autores principales: Imeneo, Valeria, Romeo, Rosa, Gattuso, Antonio, De Bruno, Alessandra, Piscopo, Amalia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536132/
https://www.ncbi.nlm.nih.gov/pubmed/34681509
http://dx.doi.org/10.3390/foods10102460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536132/
https://www.ncbi.nlm.nih.gov/pubmed/34681509
http://dx.doi.org/10.3390/foods10102460

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