Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieve...

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Detalles Bibliográficos
Autores principales: Olt, Victoria, Báez, Jessica, Curbelo, Romina, Boido, Eduardo, Amarillo, Miguel, Gámbaro, Adriana, Alborés, Silvana, Gerez García, Natalia, Cesio, María Verónica, Heinzen, Horacio, Dellacassa, Eduardo, Fernández-Fernández, Adriana Maite, Medrano, Alejandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10513392/
https://www.ncbi.nlm.nih.gov/pubmed/37743913
http://dx.doi.org/10.3389/fnut.2023.1241105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10513392/
https://www.ncbi.nlm.nih.gov/pubmed/37743913
http://dx.doi.org/10.3389/fnut.2023.1241105

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