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Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (<i>w</i>/<i>w</i>) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phe...

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Kaydedildi:
Asıl Yazarlar: Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, Giada Rainero, Federico Bianchi, Gianluca Giuberti, Luigi Lucini, Barbara Simonato
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2021-02-01
Seri Bilgileri:Foods
Konular:
bread fortification
grape pomace
foodomics
antioxidant activity
starch digestion
anthocyanins
Online Erişim:https://www.mdpi.com/2304-8158/10/3/507
Etiketler: Etiketle
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