Handling wine pomace: The importance of drying to preserve phenolic profile and antioxidant capacity for product valorization-Reference-Cited by-同舟云学术

Handling wine pomace: The importance of drying to preserve phenolic profile and antioxidant capacity for product valorization

Published:2021-02-16 Issue:3 Volume:86 Page:892-900
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Corte‐Real Joana¹^ORCID,Archaimbault Axel²,Schleeh Thomas¹,Cocco Emmanuelle¹,Herrmann Markus²,Guignard Cédric¹,Hausman Jean‐François¹,Iken Marcus²,Legay Sylvain¹

Affiliation:

1. Environmental Research and Innovation Department Luxembourg Institute of Science and Technology 5 rue Bommel, Z.A.E. Robert Steichen Hautcharage L‐4940 Luxembourg

2. PM‐International AG 15 Wäistroos Schengen L‐5445 Luxembourg

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15652

Reference38 articles.

1. Andean Potato Cultivars (Solanum tuberosum L.) as a Source of Antioxidant and Mineral Micronutrients

2. Towards integral utilization of grape pomace from winemaking process: A review

3. Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace

4. Valorisation of grape pomace: an approach that is increasingly reaching its maturity - a review

5. Study of solid–liquid extraction kinetics of total polyphenols from grape seeds

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3. Characterization of phenolic profile in dried grape skin of Vitis vinifera L. cv. Pinot Blanc with UHPLC-MS/MS and its development during ripening;Journal of Food Composition and Analysis;2022-12

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5. Combining Different Approaches for Grape Pomace Valorization: Polyphenols Extraction and Composting of the Exhausted Biomass;Sustainability;2022-08-27