Skip to main content

Advanced Search

Projected result for your current search: 0

Search Operators:

You can use operators in your search query to narrow down your results even more. Click on the search operator to see an explanation of how it works.
Finds documents with exactly this word group, in exactly this word order and spelling (e.g. "employer branding").
Finds documents with both search terms (e.g. sales AND bonus).
Finds documents with one or the other search term (e.g. porsche OR volkswagen).
Finds documents with all search terms. Blank space is understood as AND (e.g. man robot production).
Finds documents with no appearance of the word behind NOT (e.g. ford NOT "harrison ford").
Finds documents where the search term is mentioned at least "n" times."n" may be any number (e.g. COUNT(gear)>8).
Finds documents with both search terms in any word order, permitting "n" words as a maximum distance between them. Best choose between 15 and 30 (e.g. NEAR(recruit, professionals, 20)).
Finds documents with the search term in word versions or composites. The asterisk * marks whether you wish them BEFORE, BEHIND, or BEFORE and BEHIND the search term (e.g. lightweight*, *lightweight, *lightweight*).
Finds documents with the search term in different spellings. "?" allows only one character (e.g. organi?ation).
Special characters are understood as AND (e.g. Miller Bros. & Sons).

Semantic Search

powered by (Link opens in a new window)
loading …
Log in
Top
Biomass Conversion and Biorefinery

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

  • 10-08-2021
  • Original Article
Published in:
Authors
Yanina Baldán
Mathías Riveros
María Paula Fabani
Rosa Rodriguez
Published in
Biomass Conversion and Biorefinery | Issue 11/2023

Activate our intelligent search to find suitable subject content or patents.

search-config
loading …

Abstract

The article delves into the valorization of grape pomace powder as a novel ingredient for enhancing the nutritional quality of gluten-free muffins. It begins by highlighting the growing trend of gluten-free diets and the subsequent need for alternative ingredients. The study focuses on the winemaking process, which generates significant amounts of grape pomace, a byproduct rich in dietary fiber and polyphenolic compounds. The research explores the drying process of grape pomace at different temperatures and its impact on the nutritional properties of the resulting powder. The powder is then used to replace a portion of rice flour in gluten-free muffins, with the study analyzing the physicochemical and sensory properties of the resulting baked goods. The article concludes with a sensory evaluation by trained jurors, providing valuable insights into the acceptance and potential marketability of the muffins. Overall, the study offers a promising solution for incorporating valuable nutrients into gluten-free products, addressing both health and environmental concerns.
AI Generated

This summary of the content was generated with the help of AI.

Already a customer? Then log in here to gain access.

Customer login

Not a customer yet? Then find out more about our access models now:

Individual Access

Start your personal individual access now. Get instant access to more than 164,000 books and 540 journals – including PDF downloads and new releases.

Starting from 54,00 € per month!    

Get access

Access for Businesses

Utilise Springer Professional in your company and provide your employees with sound specialist knowledge. Request information about corporate access now.

Find out how Springer Professional can uplift your work!

Contact us now

For explorers: Get to know our platforms better with a free registration.

Register for free
previous article Optimization of fermentation conditions using response surface methodology (RSM) with kinetic studies for the production of bioethanol from rejects of Kappaphycus alvarezii and solid food waste
next article Valorization of cephalopod liver viscera for oil production: chemical characteristics, nutritional profile and pharmacological activities
Title
Grape pomace powder valorization: a novel ingredient to improve the nutritional quality of gluten-free muffins
Authors
Yanina Baldán
Mathías Riveros
María Paula Fabani
Rosa Rodriguez
Publication date
10-08-2021
Publisher
Springer Berlin Heidelberg
Published in
Biomass Conversion and Biorefinery / Issue 11/2023
Print ISSN: 2190-6815
Electronic ISSN: 2190-6823
DOI
https://doi.org/10.1007/s13399-021-01829-8
This content is only visible if you are logged in and have the appropriate permissions.

Other articles of this Issue 11/2023

Enhancement of biological sludge dewaterability by a bipolar electro-dewatering system: process modeling and optimization using CCD-genetic algorithm method

  • Original Article

Production of high value-added biomolecules by microalgae cultivation in wastewater from anaerobic digestates of food waste: a review

  • Review Article

Vinasse bio-valorization for enhancement of Pleurotus biomass productivity: chemical characterization and carbohydrate analysis

  • Original Article

Study on CO2 gasification characteristics of pyrolysis char from pinewood block and pellet

  • Original Article

Preparation, characterization, and application of nano-silica from agricultural wastes in cement mortar

  • Original Article

Multi-response optimization on the gasification of cocoa pod (Theobroma cacao) husk and its performance in a multi-fuel engine

  • Original Article

Premium Partner

    Image Credits
    Korero Solutions/© Korero Solutions