Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials-Reference-Cited by-同舟云学术

Instant Controlled Pressure Drop as a Strategy To Modify Extractable and Non-extractable Phenolic Compounds: A Study in Different Grape Pomace Materials

Published:2021-11-11 Issue: Volume: Page:
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Martínez-Meza Yuridia¹,Pérez-Jiménez Jara²^ORCID,Castaño-Tostado Eduardo¹,Pérez-Ramírez Iza F.¹,Alonzo-Macías Maritza³,Reynoso-Camacho Rosalía¹

Affiliation:

1. Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro 76010, Mexico

2. Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, 28040 Madrid, Spain

3. Bioengineering Department, Tecnológico de Monterrey, Santiago de Querétaro, Querétaro 76130, Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04583

Reference35 articles.

1. Polyphenols: A concise overview on the chemistry, occurrence, and human health

2. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

3. Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins

4. Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

5. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion

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