VALORIZATION OF ONION PEEL AND ITS UTILIZATION AS A FUNCTIONAL INGREDIENT IN SAVORY CRACKERS

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This lecture offers an exploration into the valorization of onion peel as a functional ingredient, emphasizing sustainable usage in food products. We begin with an overview of the research thesis and its motivational underpinnings, particularly regarding food waste management. Detailed insights are provided on the bioactive richness of onion peels, their phenolic and flavonoid benefits, and their potential in enhancing the nutritional value of bakery products. Methodologies for extracting...