Stability of polyphenolic extracts from grape seeds after thermal treatments

Author： Davidov-Pardo Gabriel   Arozarena Iñigo   Marín-Arroyo María  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.232, Iss.2, 2011-02, pp. : 211-220

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds ( Vitis vinifera )

By Krishnaswamy Kiruba  

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 441-455

Springer Publishing Company

Access to resources Recommend Favorite

Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate (Pekmez) after different heat treatments

By İnan Özlem  

Journal of Food Science and Technology, Vol. 48, Iss. 4, 2011-08 ,pp. : 423-431

Springer Publishing Company

Access to resources Recommend Favorite

Changes in Amount of Nitrogenous Compounds from Skins and Seeds of Four Grape Cultivars During Extraction Using Juice- or Fermenting Must-Like Model Solutions

By Fukui Masakazu   Okuda Tohru   Takayanagi Tsutomu   Yokotsuka Koki  

Journal of Wine Research, Vol. 13, Iss. 3, 2002-12 ,pp. : 203-215

Routledge Ltd

Access to resources Recommend Favorite

From Apple to Juice-The Fate of Polyphenolic Compounds

By Candrawinata Vincent I.   Golding John B.   Roach Paul D.   Stathopoulos Costas E.  

Food Reviews International, Vol. 29, Iss. 3, 2013-07 ,pp. : 276-293

Taylor & Francis Ltd

Access to resources Recommend Favorite

Valuable Polyphenolic Antioxidants from Wine Vinasses

By Díaz Beatriz  

Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2708-2716

Springer Publishing Company

Access to resources Recommend Favorite