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Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes

The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and young persimmon fruit (YPF) powders to produce cooki...

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Principais autores: Yoko Tsurunaga, Shiori Arima, Sae Kumagai, Eishin Morita
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-07-01
Serier:Foods
Fag:
wheat allergy
cookies
tannin
antioxidant activity
quality
Online adgang:https://www.mdpi.com/2304-8158/12/14/2722
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