Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bake...

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Bibliographic Details
Main Authors: Valentina Melini, Francesca Melini, Francesca Luziatelli, Maurizio Ruzzi
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Antioxidants
Subjects:
food waste
phenolic compounds
antioxidant capacity
bread
functional foods
bioavailability
Online Access:https://www.mdpi.com/2076-3921/9/12/1216

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