date:Jul 21, 2012
ional and physical quality to its wheat counterpart creates difficult problems for the cereal technologist. Food scientists have shown fruit and vegetable by-products to be untapped sources of nutrients such as dietary fibre and phytochemicals,the researchers said.
The research, funded by the Irish Department of Agriculture and Food under its wider research consortium FIRM (Food Institutional Research Measure), commenced in January 2011 and will run until 2013.
Researchers are using the pomace