Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey

Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey

Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study foc...

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Bibliographic Details
Main Authors: Harald Rohm, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino, Isabel Hernando
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
food losses
sustainability
by-product utilization
spreadability
Online Access:https://www.mdpi.com/2304-8158/14/9/1489
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