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

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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Bibliographic Details
Main Authors: Adriana Maite Fernández-Fernández, Eduardo Dellacassa, Tiziana Nardin, Roberto Larcher, Cecilia Ibañez, Dahiana Terán, Adriana Gámbaro, Alejandra Medrano-Fernandez, María Dolores del Castillo
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Nutrients
Subjects:
α-amylase
anti-inflammatory
antioxidant
bioaccessibility
diabetes
functional foods
Online Access:https://www.mdpi.com/2072-6643/14/3/419

Internet

https://www.mdpi.com/2072-6643/14/3/419

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