Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy: preliminary results.
Isabella TaglieriStefano BediniAngela ZinnaiChiara SanmartinBarbara ContiPriscilla FarinaRodrigo D Chiriboga OrtegaMarinella De LeoAlessandra BracaSilvia TavariniFrancesca VenturiPublished in: Journal of the science of food and agriculture (2021)
Taken together, these preliminary data can indicate that sourdough bread fortified with 5% of flaxseed cake can represent a promising tool to reduce food waste and to recycle bread scraps by a novel zero-waste approach. © 2021 Society of Chemical Industry.