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

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

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 berry processing, which is frequently recycled as animal feed, composted or ut...

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Bibliographic Details
Main Authors: Harald Rohm, Charles Brennan, Charlotta Turner, Edeltraud Günther, Grant Campbell, Isabel Hernando, Susanne Struck, Vassilis Kontogiorgos
Format: Article
Language:English
Published: MDPI AG 2015-11-01
Series:Foods
Subjects:
pomace
berry processing
cereal foods
baking
extrusion
Online Access:http://www.mdpi.com/2304-8158/4/4/690

Internet

http://www.mdpi.com/2304-8158/4/4/690

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