Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation-Reference-Cited by-同舟云学术

Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation

Published:2013-07-08 Issue:28 Volume:61 Page:6929-6936
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vergara-Salinas José R.¹,Bulnes Pedro¹,Zúñiga María Carolina¹,Pérez-Jiménez Jara²,Torres Josep Lluís²,Mateos-Martín María Luisa²,Agosin Eduardo¹,Pérez-Correa José R.¹

Affiliation:

1. Pontificia Universidad Católica de Chile, Department of Chemical and Bioprocesses Engineering, Avenida Vicuña Mackenna 4860, Santiago, Chile

2. Institute of Advanced Chemistry of Catalonia (IQAC−CSIC), Department of Biological Chemistry and Molecular Modeling, J. Girona 18-26, 08034 Barcelona, España

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4010143

Reference52 articles.

1. Handbook of Fruits and Fruit Processing

2. First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America

3. By-products of fruits processing as a source of phytochemicals

4. Phenolic compounds and antioxidant activity from red grape marc extracts

5. Wine Polyphenols Decrease Blood Pressure, Improve NO Vasodilatation, and Induce Gene Expression

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