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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...

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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

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