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 (w/w) 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 phenolic composit...

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Detalles Bibliográficos
Autores principales: Rocchetti, Gabriele, Rizzi, Corrado, Cervini, Mariasole, Rainero, Giada, Bianchi, Federico, Giuberti, Gianluca, Lucini, Luigi, Simonato, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8025819/
https://www.ncbi.nlm.nih.gov/pubmed/33673445
http://dx.doi.org/10.3390/foods10030507

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8025819/
https://www.ncbi.nlm.nih.gov/pubmed/33673445
http://dx.doi.org/10.3390/foods10030507

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