Grape pomace powder valorization: a novel ingredient to improve the nutritional quality of gluten-free muffins

Grape pomace powders (GPP) were obtained and used to elaborate a gluten-free premix suitable for use in culinary recipes. The grape pomace was dried at 55 and 75 °C and then the kinetics was studied, being the Midilli model that fitted accurately to the experimental drying data. The proximal analysi...

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Veröffentlicht in:	Biomass conversion and biorefinery 2023-07, Vol.13 (11), p.9997-10009
Hauptverfasser:	Baldán, Yanina, Riveros, Mathías, Fabani, María Paula, Rodriguez, Rosa
Format:	Artikel
Sprache:	eng
Schlagworte:	Biotechnology Energy Gluten Grapes Original Article Renewable and Green Energy Wineries
Online-Zugang:	Volltext
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