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Use of berry pomace to replace flour, fat or sugar in cakes

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Use of berry pomace to replace flour, fat or sugar in cakes

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Quiles Chuliá, MD.; Llorca Martínez, ME.; Schmidt, C.; Reissner, AM.; Struck, S.; Rohm, H.; Hernando Hernando, MI. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology. 53(6):1579-1587. https://doi.org/10.1111/ijfs.13765

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Título: Use of berry pomace to replace flour, fat or sugar in cakes
Autor: Quiles Chuliá, Mª Desamparados Llorca Martínez, Mª Empar Schmidt, Carolin Reissner, Anne Marie Struck, Susanne Rohm, Harald Hernando Hernando, Mª Isabel
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Pomace from fruit juice production is a by-product with a high fibre and bioactive compound content. It is commonly used as animal feed, so using it in food brings added value. The present study assessed the effect ...[+]
Palabras clave: Aronia , Black currant , Fibre , Pomace , Sponge cake
Derechos de uso: Reserva de todos los derechos
Fuente:
International Journal of Food Science & Technology. (issn: 0950-5423 )
DOI: 10.1111/ijfs.13765
Editorial:
Blackwell Publishing
Versión del editor: https://doi.org/10.1111/ijfs.13765
Código del Proyecto:
info:eu-repo/grantAgreement/BMBF//031B0004/
info:eu-repo/grantAgreement/EC/FP7/291766/EU/Sustainable Food/
Agradecimientos:
The authors are grateful to Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to ...[+]
Tipo: Artículo

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