[HTML][HTML] Development of healthy vegan bonbons enriched with lyophilized peach powder
D Mihaylova, A Popova, Z Goranova, P Doykina - Foods, 2022 - mdpi.com
Changing nutritional demands, in combination with the global trend for snacking, sets a goal
for preparing food products for direct consumption with certain beneficial properties. This …
for preparing food products for direct consumption with certain beneficial properties. This …
[HTML][HTML] Physical and bioactive properties of muffins enriched with raspberry and cranberry pomace powder: A promising application of fruit by-products rich in …
S Mildner-Szkudlarz, J Bajerska, P Górnaś… - Plant Foods for Human …, 2016 - Springer
The objective of this study was to determine the effects on quality of incorporating raspberry
and cranberry pomaces into American-style muffins prepared under various baking …
and cranberry pomaces into American-style muffins prepared under various baking …
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects
F Bianchi, M Cervini, G Giuberti… - … Journal of Food …, 2022 - Wiley Online Library
Wheat‐based vegan muffins were formulated with increasing levels (0, 5 and 10 g per 100 g
substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The …
substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The …
[HTML][HTML] Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects §
D Mihaylova, A Popova, Z Goranova… - Food Technology and …, 2023 - hrcak.srce.hr
Sažetak Research background. There is an increasing interest in foods with added
nutritional value. This study presents the opportunity for the reformulation of muffins using …
nutritional value. This study presents the opportunity for the reformulation of muffins using …
[HTML][HTML] Grape pomace as innovative flour for the formulation of functional muffins: How particle size affects the nutritional, textural and sensory properties
Every year, the winemaking process generates large quantities of waste and by-products,
the management of which is critical due to the large production in a limited period. Grape …
the management of which is critical due to the large production in a limited period. Grape …
[HTML][HTML] Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
Y Pronina, O Belozertseva, Z Nabiyeva, A Pirozzi… - Frontiers in …, 2024 - frontiersin.org
Introduction The research focuses on enhancing the nutritional value and potential health
benefits of gluten-free confectionery products, developing innovative pastilles and …
benefits of gluten-free confectionery products, developing innovative pastilles and …
Development of fiber‐enriched muffins using pomegranate peel powder and its effect on physico‐chemical properties and shelf life of the muffins
NA Giri, P Gaikwad, NN Gaikwad… - Journal of the …, 2024 - Wiley Online Library
BACKGROUND Pomegranate peel is a by‐product from the pomegranate processing
industries and is a rich source of dietary fibers and bioactive compounds. It has good …
industries and is a rich source of dietary fibers and bioactive compounds. It has good …
[HTML][HTML] Functionality of Muffins Fortified with Apple Pomace: Nutritional, Textural, and Sensory Aspects
Apple pomace resulting from juice processing and thermal processing (50° C/12 h and 80°
C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile …
C/5 h) were optimized in order to obtain apple pomace powders with an organoleptic profile …
Use of berry pomace to design functional foods
E Diez-Sánchez, A Quiles… - Food Reviews International, 2023 - Taylor & Francis
The demand for healthy products has led researchers and industry to develop sustainable
foods with high nutritional properties. Berry pomace is a by-product from the juice industry …
foods with high nutritional properties. Berry pomace is a by-product from the juice industry …
Strategies for fortified sustainable food: The case of watermelon-based candy
V Marinelli, A Lucera, AL Incoronato… - Journal of Food Science …, 2021 - Springer
The aim of this research was to design a new product, in particular a watermelon-based jelly
candy, without generating waste. The study was divided in two steps:(i) optimization of …
candy, without generating waste. The study was divided in two steps:(i) optimization of …