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Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project

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Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project

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Rohm, H.; Brennan, C.; Turner, C.; Guenther, E.; Campbell, G.; Hernando Hernando, MI.; Struck, S.... (2015). Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project. Foods. 4(4):690-697. doi:10.3390/foods4040690

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/64789

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Title: Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project
Author:
UPV Unit: Universitat Politècnica de València. Grupo de Microestructura y Química de Alimentos
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
This article communicates the set-up of BERRYPOM, a European research project established in the second call of the SUStainable FOOD Production and Consumption (SUSFOOD) network. The project deals with the by-product from ...[+]
Subjects: Pomace , Berry processing , Cereal foods , Baking , Extrusion
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods4040690
Publisher:
MDPI
Type: Artículo

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