Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient-Reference-Cited by-同舟云学术

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Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

Published:2019-02 Issue: Volume:100 Page:300-305
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alongi Marilisa,Melchior Sofia,Anese Monica^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Nutrition principles and recommendations in diabetes;American Diabetes Association;Diabetes Care,2004

2. Dietary fibre, glycaemic response, and diabetes;Brennan;Molecular Nutrition & Food Research,2005

3. Glycaemic index methodology;Brouns;Nutrition Research Reviews,2005

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1. 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;Food Chemistry;2025-01

2. Characterization of gingerbread cookies enriched with quinoa and defatted apple seed flour: nutritional, antioxidant and sensory properties;Journal of Food Measurement and Characterization;2024-09-13

3. Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness;Antioxidants;2024-09-13

4. Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review;Nutrients;2024-08-18

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