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 …

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 …

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 …

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 …

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 …

Introduction The research focuses on enhancing the nutritional value and potential health
benefits of gluten-free confectionery products, developing innovative pastilles and …

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 …

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 …

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 …

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 …