Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: Effect of sulphur dioxide and thermal treatments

Author:

Boussetta Nadia,Lanoisellé Jean-Louis,Bedel-Cloutour Catherine,Vorobiev Eugène

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Aguilera, J.M., & Stanley, D.W., 1999. Microstructural Principles of Food Processing and Engineering. Aspen Food Engineering Series. second ed. Springer, New York, pp. 355–356.

2. Amerine, M.A., Berg, H.H., Cruess, W.V., 1967. The technology of winemaking. AVI Publishing Company Inc. Westport, CT, USA.

3. Temperature changes in solvent structure surrounding a phenanthrene molecule in nonpolar solvents and water;Ar’ev;Zh. Phys. Chem.,2004

4. Barskaya, A.V., Kuretz, B.I., Lobanova, G.L., 2000. Extraction of water soluble matters from vegetative raw material by electrical pulsed discharges. In: Proceedings of the First International Congress on Radiation Physics, High Current Electronics, and Modification of Materials. Tomsk, Russia, pp. 533–535.

5. Colour behaviour during fermentation and ageing of wines;Berg;Am. J. Enol. Viticult.,1962

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