Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread.

Rocchetti, Gabriele; Rizzi, Corrado; Cervini, Mariasole; Rainero, Giada; Bianchi, Federico; Giuberti, Gianluca; Lucini, Luigi; Simonato, Barbara

Rocchetti, Gabriele; Rizzi, Corrado; Cervini, Mariasole; Rainero, Giada; Bianchi, Federico; Giuberti, Gianluca; Lucini, Luigi; Simonato, Barbara.

Affiliation

Rocchetti G; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Rizzi C; Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Cervini M; Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Rainero G; Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Bianchi F; Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
Giuberti G; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Lucini L; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Simonato B; Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.

Foods ; 10(3)2021 Feb 27.

Article de En | MEDLINE | ID: mdl-33673445

Mots clés

anthocyanins; antioxidant activity; bread fortification; foodomics; grape pomace; starch digestion

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Type d'étude: Prognostic_studies Langue: En Journal: Foods Année: 2021 Type de document: Article Pays d'affiliation: Italie

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