Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production
Grape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF)...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2025), 2 vom: 01. März, Seite 115-127
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| 1. Verfasser: |
Rosa Machado, Allien Monique
(VerfasserIn) |
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| Weitere Verfasser: |
Galdeano, Melicia Cintia,
Freitas de Sá, Daniela de Grandi Castro,
Fraga de Souza, Erika,
Alcantara, Marcela de,
Cordeiro de Freitas, Sidinea,
Tonon, Renata Valeriano |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2025
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Wine by-product
and bioactive compounds
dietary fibers
sensory analysis
Dietary Fiber
Phenols |
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