Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds
Author:
Funder
Sofralab
OSEO-Anvar and the Council of Picardie
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
1. Preservation of foods with pulsed electric fields;Barbosa-Cánovas,1999
2. Intensification de l’extraction des polyphénols par électrotechnologies pour la valorisation des marcs de Champagne;Boussetta,2010
3. Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: effect of sulphur dioxide and thermal treatments;Boussetta;Journal of Food Engineering,2009
4. Electrically assisted extraction of soluble matter from Chardonnay grape skins for polyphenol recovery;Boussetta;Journal of Agricultural and Food Chemistry,2009
5. Valorization of grape pomace by the extraction of phenolic antioxidants: application of high voltage electrical discharges;Boussetta;Food Chemistry,2011
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