Optimizing Acidity and Extraction Time for Polyphenolic Recovery and Antioxidant Capacity in Grape Pomace Skin Extracts with Response Surface Methodology Approach-Reference-Cited by-同舟云学术

Optimizing Acidity and Extraction Time for Polyphenolic Recovery and Antioxidant Capacity in Grape Pomace Skin Extracts with Response Surface Methodology Approach

Published:2016-03-02 Issue:6 Volume:40 Page:1256-1263
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Putnik Predrag¹,Bursać Kovačević Danijela¹,Dragović-Uzelac Verica¹

Affiliation:

1. Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia

Funder

European Union from the European Regional Development Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12710/fullpdf

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4. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007);Chira;J. Agric. Food Chem.,2009

5. Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins;Deng;Food Res. Int.,2011

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