Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieve...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Victoria Olt, Jessica Báez, Romina Curbelo, Eduardo Boido, Miguel Amarillo, Adriana Gámbaro, Silvana Alborés, Natalia Gerez García, María Verónica Cesio, Horacio Heinzen, Eduardo Dellacassa, Adriana Maite Fernández-Fernández, Alejandra Medrano
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2023-09-01
Subjects:	bioactive compound identification food safety functional biscuits sensory analysis Tannat grape pomace wine byproduct
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2023.1241105/full