Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin

Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin

In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential. The goal of the study was to evaluate the impact of the ad...

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Bibliographic Details
Main Authors: Monika Michalak-Majewska, Urszula Złotek, Urszula Szymanowska, Dominik Szwajgier, Piotr Stanikowski, Małgorzata Matysek, Aldona Sobota
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Applied Sciences
Subjects:
fortified pasta
onion skin
antioxidant activity
anti-inflammatory activity
quercetin
Online Access:https://www.mdpi.com/2076-3417/10/22/8164

Internet

https://www.mdpi.com/2076-3417/10/22/8164

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