Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits
Vasileia Sereti, Kali Kotsiou, Liliana Ciurlă, Antoanela Patraș, Maria Irakli, Athina Lazaridou
Topics & Concepts
Food sciencePomaceChemistrySpreadabilityFlavorRheologySensory analysisRheometryLightnessWater activityEmulsionIngredientWater contentMaterials sciencePhysicsOrganic chemistryOpticsBiochemistryGeotechnical engineeringPolymerComposite materialEngineeringFood composition and propertiesProteins in Food SystemsFood Chemistry and Fat Analysis