Cătălin Ianăşi

Antioxidant, Structural and Technofunctional Profiling of Seed-Free Sea Buckthorn Pomace Dry Fractionated by Grinding–Sieving

Sea buckthorn pomace, generated as a by-product of juice processing, has potential for valorisation as a functional food ingredient. This study investigated whether dry fractionation by grinding and controlled sieving of seed-free sea buckthorn pomace (SBP) can generate granulome...