The Effect of Microwave and Ultrasound Process Intensification on the Antioxidant Activity of Pectin Extracted from Grape Marc-Reference-Cited by-同舟云学术

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The Effect of Microwave and Ultrasound Process Intensification on the Antioxidant Activity of Pectin Extracted from Grape Marc

Published:2023-11-06 Issue: Volume: Page:
ISSN:
Container-title:NeXT-Chem 2023
language:
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Author:

Patrascu Mariana¹,Kumbakisaka Sylviu¹,Oancea Florin²^ORCID

Affiliation:

1. Research & Development Department, Primosal Srl, Str. Dreptății nr. 6, 060886 Bucharest, Romania

2. Bioresources Department, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, 060021 Bucharest, Romania

Publisher

MDPI

Link

https://www.mdpi.com/2673-4583/13/1/11/pdf

Reference24 articles.

1. Towards integral utilization of grape pomace from winemaking process: A review;Beres;Waste Manag.,2017

2. Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products;Muhlack;Waste Manag.,2018

3. Sirohi, R., Tarafdar, A., Singh, S., Negi, T., Gaur, V.K., Gnansounou, E., and Bharathiraja, B. (2020). Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery. Bioresour. Technol., 314.

4. Integrated biorefinery approach to valorize winery waste: A review from waste to energy perspectives;Ahmad;Sci. Total Environ.,2020

5. Rodrigues, R.P., Gando-Ferreira, L.M., and Quina, M.J. (2022). Increasing Value of Winery Residues through Integrated Biorefinery Processes: A Review. Molecules, 27.

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