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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Linking Soil-Orchard Fruit Quality and Circular Food Innovation Through the Valorization of Dried Cherry Pomace in

Mariana Rusu1,2, Irina Gabriela Cara2, Iuliana Motrescu3

  • 1Department of Pedotechnics, Faculty of Agriculture, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania.

Foods (Basel, Switzerland)
|June 12, 2026
PubMed

Keywords:
by-product valorizationcherry orchardcircular food innovationdried cherry pomaceheavy metalsphytochemicalssoil

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