Integrated Approach for the Valorization of Red Grape Pomace: Production of Oil, Polyphenols, and Acetone–Butanol

Integrated Approach for the Valorization of Red Grape Pomace: Production of Oil, Polyphenols, and Acetone–Butanol–Ethanol

Published:2018-10-23 Issue:12 Volume:6 Page:16279-16286
ISSN:2168-0485
Container-title:ACS Sustainable Chemistry & Engineering
language:en
Short-container-title:ACS Sustainable Chem. Eng.

Author:

Jin Qing¹,Neilson Andrew P.¹,Stewart Amanda C.¹^ORCID,O’Keefe Sean F.¹,Kim Young-Teck²^ORCID,McGuire Megan³,Wilder Geoffrey¹,Huang Haibo¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, Virginia 24061, United States

2. Department of Sustainable Biomaterials, Virginia Polytechnic Institute and State University, 230 Cheatham Hall, Blacksburg, Virginia 24061, United States

3. White Hall Vineyards, 5282 Sugar Ridge Road, Crozet, Virginia 22932, United States

Funder

National Institute of Food and Agriculture

Virginia Agricultural Experiment Station, Virginia Polytechnic Institute and State University

Publisher

American Chemical Society (ACS)

Subject

Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acssuschemeng.8b03136

Reference52 articles.

1. Utilization of Plant By-Products for the Recovery of Proteins, Dietary Fibers, Antioxidants, and Colorants