Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health

The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemi...

Descripción completa

Detalles Bibliográficos
Autores principales: Iriondo-DeHond, Maite, Blázquez-Duff, José Manuel, del Castillo, María Dolores, Miguel, Eugenio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554681/
https://www.ncbi.nlm.nih.gov/pubmed/32878017
http://dx.doi.org/10.3390/foods9091199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554681/
https://www.ncbi.nlm.nih.gov/pubmed/32878017
http://dx.doi.org/10.3390/foods9091199

Ejemplares similares