Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index

Grape pomace (GP) and pecan shell (PS) are two by-products rich in phenolic compounds (PC), and dietary fiber (DF) that may be considered for the development of functional baked foods. In this study, four formulations with different GP:PS ratios (F1(8%:5%), F2(5%:5%), F3(5%:2%), F4(0%:5%), and contr...

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محفوظ في:
التفاصيل البيبلوغرافية
مؤلفون آخرون: Subiria-Cueto, Rodrigo, Olivas Armendariz, Imelda, Abraham, Wall-Medrano, de la Rosa, Laura A., Martinez Ruiz, Nina Del Rocio, Alvarez-Parrilla, Emilio, Reyes-Blas, Hortensia, González-Aguilar, Gustavo A.
التنسيق: Artículo
اللغة:en_US
منشور في: 2024
الموضوعات:
Agro-industrial byproducts, Functional bread, Bioactive compounds, Scanning Electron microscopy (SEM), Bioaccessibility, Fourier transform infrared spectroscopy (FTIR).
info:eu-repo/classification/cti/6
الوصول للمادة أونلاين:https://doi.org/10.1016/j.foodchem.2024.140925
https://www.sciencedirect.com/science/article/abs/pii/S0308814624025755?via%3Dihub
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