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-Reference-Cited by-同舟云学术

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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

Published:2025-01 Issue: Volume:462 Page:140925
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Subiria-Cueto Rodrigo,Reyes-Blas Hortensia,Olivas-Armendáriz Imelda,Wall-Medrano Abraham,González-Aguilar Gustavo Adolfo,de la Rosa Laura A.,Martínez-Ruiz Nina del Rocío,Alvarez-Parrilla Emilio

Funder

CONACYT

Publisher

Elsevier BV

Reference67 articles.

1. Dossier in support of generally recognized as safe (GRAS) statuts of pecan shell fiber as food ingredients;Aardema;In Burdock Group,2016

2. Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound;Agama-Acevedo;CYTA - Journal of Food,2016

3. Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads;Ahlborn;Cereal Chemistry,2005

4. Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient;Alongi;LWT,2019

5. Bioaccessibility and bioavailability of phenolic compounds in bread: A review;Angelino;Food and Function,2017

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