Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 1, 2008, Pages 85-91

  Corrales, M ^a   Toepfl, S ^b   Butz, P ^a   Knorr, D ^c   Tauscher, B ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b German Institute of Food Technologies   (Germany)

^c TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Anthocyanins; Antioxidant capacity; High hydrostatic pressure; Pulsed electric fields; Total phenolic content; Ultrasonic

Indexed keywords

EXTRACTION; FRUITS; HEAT TREATMENT; HYDROSTATIC PRESSURE; RAW MATERIALS; ULTRASONICS;

ANTHOCYANINS; ANTIOXIDANT CAPACITY; HIGH HYDROSTATIC PRESSURE; TOTAL PHENOLIC CONTENT;

PIGMENTS;

VITACEAE;

EID: 36348961249     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.06.002     Document Type: Article

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