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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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Principais autores: Gabriele Rocchetti, Corrado Rizzi, Mariasole Cervini, Giada Rainero, Federico Bianchi, Gianluca Giuberti, Luigi Lucini, Barbara Simonato
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-02-01
coleção:Foods
Assuntos:
bread fortification
grape pomace
foodomics
antioxidant activity
starch digestion
anthocyanins
Acesso em linha:https://www.mdpi.com/2304-8158/10/3/507
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