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 …

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 …

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 …

The object of the study is to realize on and test organic apple powder in unconventional
foods, in order to increase the nutritional and sensory quality. The innovative product is a …

Extruded snacks and baked scones were formulated with increasing levels (0–30%) of
apple pomace (AP). The incorporation of up to 20% of AP in extruded snacks and in baked …

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 …

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 …

Purpose–The aim of the paper is to present a preliminary study for the design of a new
functional food by the incorporation of a collection of ingredients which are all based on an …