Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
Grape pomace (GP) and pecan shell (PS) are two by-products rich in phenolic compounds (PC), and dietary fiber (DF) that may be considered for the development of functional baked foods. In this study, four formulations with different GP:PS ratios (F1(8%:5%), F2(5%:5%), F3(5%:2%), F4(0%:5%), and contr...
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| Other Authors: | , , , , , , , |
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| Format: | Artículo |
| Language: | en_US |
| Published: |
2024
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| Subjects: | |
| Online Access: | https://doi.org/10.1016/j.foodchem.2024.140925 https://www.sciencedirect.com/science/article/abs/pii/S0308814624025755?via%3Dihub |
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