White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace

The possibility of reusing white grape pomace as ingredient in food formulations requires investigation on the effect of storage time and temperature after milling to obtain flour.Stability of antioxidant activity, total phenol content and composition, fatty acid composition, and color of whole whit...

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Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	Federica Angilè, Maria Tufariello, Giovanna Giovinazzo, Carmela Gerardi
Format:	Article
Language:	English
Published:	Elsevier 2025-12-01
Subjects:	White grape pomace flour Storage conditions Functional ingredient Bioactive compounds Circular economy
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X25002333