Grape phenolic impregnation by osmotic treatment: Influence of osmotic agent on mass transfer and product characteristics

Journal of Food Engineering

Volumn 94, Issue 1, 2009, Pages 59-68

  Rózek, Aleksandra ^a   Achaerandio, Isabel ^b   Güell, Carme ^a   López, Francisco ^a   Ferrando, Montse ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Antioxidant activity; Diffusion; Grape flavan 3 ol; Grape phenolics; Grape seed extract; Osmotic dehydration; Polyphenols; Procyanidins

Indexed keywords

ANTIOXIDANT ACTIVITY; GRAPE FLAVAN-3-OL; GRAPE PHENOLICS; GRAPE SEED EXTRACT; OSMOTIC DEHYDRATION; POLYPHENOLS; PROCYANIDINS;

DEHYDRATION; DEWATERING; ESTERS; FRUITS; GLYCEROL; IMPREGNATION; MASS TRANSFER; OLIGOMERS; OSMOSIS; SEED; SODIUM; SODIUM CHLORIDE; SUGAR (SUCROSE);

PHENOLS;

VITACEAE;

EID: 67349167084     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.02.030     Document Type: Article

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