Publications by authors named "Simonas Trunce"
Article Synopsis
- The study focuses on creating nutraceutical beverages from food processing by-products and assessing consumer opinions about these products, particularly assessing whether consumers recognize the use of by-products as main ingredients.
- Key ingredients include fermented milk permeate, extruded and fermented wheat bran, and various fruit/berry by-products, which enhance the beverages' antimicrobial and antioxidant properties.
- Results showed that beverages with specific ratios of extruded and fermented wheat bran and fruit by-products were most accepted by consumers, with the highest preference noted for those containing 10 g of bran.
