Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes

In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal c...

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Detalles Bibliográficos
Autores principales: Fernández-Fernández, Adriana Maite, Dellacassa, Eduardo, Nardin, Tiziana, Larcher, Roberto, Ibañez, Cecilia, Terán, Dahiana, Gámbaro, Adriana, Medrano-Fernandez, Alejandra, del Castillo, María Dolores
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840580/
https://www.ncbi.nlm.nih.gov/pubmed/35276777
http://dx.doi.org/10.3390/nu14030419

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840580/
https://www.ncbi.nlm.nih.gov/pubmed/35276777
http://dx.doi.org/10.3390/nu14030419

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