Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace

Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace

The aim of this work was to analyse the influence of the application of apple, sour cherry and peach pomace on the content of bioactive compounds and antioxidant activity in bakery products supplemented with different proportions of pomace (5%, 10% and 15%). The type of pomace applied determined som...

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Bibliographic Details
Main Authors: Maria Bianca Mandache, Loredana Elena Vijan, Sina Cosmulescu
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
apple pomace
sour cherry pomace
peach pomace
phenolic compounds
antiradical activity
Online Access:https://www.mdpi.com/2304-8158/14/5/806
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