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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Detalles Bibliográficos
Autores principales: Tsurunaga, Yoko, Arima, Shiori, Kumagai, Sae, Morita, Eishin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378952/
https://www.ncbi.nlm.nih.gov/pubmed/37509814
http://dx.doi.org/10.3390/foods12142722

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378952/
https://www.ncbi.nlm.nih.gov/pubmed/37509814
http://dx.doi.org/10.3390/foods12142722

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