New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

Author:

Xavier Machado Tatiane de Oliveira1,Portugal Isabella Batista Martins1,Padilha Carla Valéria da Silva2,Ferreira Padilha Francine1,dos Santos Lima Marcos2ORCID

Affiliation:

1. Departamento de Biotecnologia Industrial Universidade Tiradentes Aracaju Brazil

2. Departamento de Tecnologia em Alimentos Instituto Federal do Sertão Pernambucano Petrolina Brazil

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Reference104 articles.

1. Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes

2. Molecular mechanisms of action of resveratrol in modulation of diabetic and non-diabetic cardiomyopathy

3. The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids

4. Immobilization of enzymes on nanoinorganic support materials: An update

5. Baca B. B. Cejudo B. M. J. Escudero G. M. L. Gonzalez‐Miret M. M. L. Gordillo A. B. Heredia M. F. J. Hernandez H. J. M. Hernanz V. D. Jara P. M. J. Nogales B. J. Parrado R. J. Rivero G. F. J. Rodriguez M. B. &Rodriguez P. F. J.(2016). Procedure to obtain an enzymatic hydrolyzate from over‐ripe seeds of grapes and use thereof. ES2709524A1.

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