Browsing 2024 by Subject "anthocyanins"

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Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt

Stoica, Florina; Rațu, Roxana-Nicoleta; Motrescu, Iuliana; Cara, Irina-Gabriela; Filip, Manuela; Țopa, Denis-Constantin; Jităreanu, Gerard (MDPI, 2024-04-08)

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black ...
Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review

Constantin, Oana-Emilia; Stoica, Florina; Rațu, Roxana-Nicoleta; Stănciuc, Nicoleta; Bahrim, Gabriela-Elena; Râpeanu, Gabriela (MDPI, 2024-01-14)

Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste ...
Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese

Lipșa, Florin-Daniel; Stoica, Florina; Rațu, Roxana-Nicoleta; Veleșcu, Ionuț-Dumitru; Cârlescu, Petru-Marian; Motrescu, Iuliana; Usturoi, Marius-Giorgi; Râpeanu, Gabriela (MDPI, 2024-01-05)

Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting ...

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