| Autors: Stamatovska V., Nakov, G. N. Title: Management of apple and grape processing by-products. A review Keywords: By-products; Grape; Apple; Pomace; Waste; Functional Abstract: Introduction. The by-products from the processing of apples and grapes can be excellent materials for the production of functional foods. In this case, the environment is preserved, and food products are enriched with important nutrients. Materials and methods. A systematization of the latest scientific research in terms of management of the waste from the production of apple juice and grape wine. Results and discussion. By-products of apple and grape processing contain important nutrients such as fibers, minerals, vitamins, polyphenols, and possess high antioxidant activity. In recent years, a lot of research has been conducted to study the application of this type of waste in preparation of different food products (biscuits, cookies, cakes, bread, pasta, noodles, yogurt, cheese, kefir, salami, sausages, patties, and burgers). Regarding the percentages of substitution of conventional flours with by-products of apple and grape processing, variations are observed. For cereal products, References Issue
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