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Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin

  • Published:2020-12 Issue: Volume:2 Page:100026
  • ISSN:2666-1543
  • Container-title:Journal of Agriculture and Food Research
  • language:en
  • Short-container-title:Journal of Agriculture and Food Research

Author:

Bogoeva Adelina L.,Durakova Albena G.

Funder

UNESCO Chair “Culture & Traditions of Wines” at Institute of Vine and Wine

University of Burgundy, Dijon, France

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference49 articles.

1. Grape consumption supports immunity in animals and humans;Percival;J. Nutr.,2009

2. Grape seed extract has superior beneficial effects than vitamin E on oxidative stress and apoptosis in the hippocampus of streptozotocin induced diabetic rats;Yonguc;Gene,2015

3. Grape products and oral health;Wu;J. Nutr.,2009

4. Chemical composition of pulp, seed and peel of red grape from Libya;Abdrabba;Glob. J. Sci. Res. J.,2015

5. Applications of wine pomace in the food industry: approaches and functions;García-Lomillo;Compr. Rev. Food Sci. Food Saf.,2017

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