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Volumn 7, Issue 8, 2008, Pages 3217-3220

Enzyme-assisted extraction of antioxidants: Release of phenols from vegetal matrixes

Author keywords

Antioxidants; Enzyme assisted extraction; Phenolic compounds; Vegetables matrixes

Indexed keywords


EID: 77956038853     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (25)

References (13)
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    • Otimization of phenol continuous extraction from Vitis vinifera byproducts
    • Pinelo, M.; Del Fabbro, P., Manzocco, L.; Núñez, M. J.; Nicoli, M. C. Otimization of phenol continuous extraction from Vitis vinifera byproducts. Food Chem., 2005, 92, 109-117.
    • (2005) Food Chem , vol.92 , pp. 109-117
    • Pinelo, M.1    del Fabbro, P.2    Manzocco, L.3    Núñez, M.J.4    Nicoli, M.C.5
  • 3
    • 33749436094 scopus 로고    scopus 로고
    • Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release
    • Pinelo M.; Arnous, A.; Meyer, A. S. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release, Trends Food Sci. Technol., 2006, 17, 579-590.
    • (2006) Trends Food Sci. Technol , vol.17 , pp. 579-590
    • Pinelo, M.1    Arnous, A.2    Meyer, A.S.3
  • 4
    • 77956052108 scopus 로고    scopus 로고
    • Freeman and Company Worth Publishers
    • namegr typeauthornamesnameRaven/snamex, /xfnameP. H/fname/namex.; /xnamesnameEvert/snamex, /xfnameR. F/fname/namex.; Eichhorn, S. E. W. H. Freeman and Company Worth Publishers. In Biology of Plants., 1999, 40-60.
    • (1999) Biology of Plants , pp. 40-60
  • 5
    • 0032818304 scopus 로고    scopus 로고
    • Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines
    • Pardo, F.; Salinas, M. R.; Alonso, G. L.; Navarro, G.; Huerta, M. D. Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines. Food Chem., 1999, 67, 135-142.
    • (1999) Food Chem , vol.67 , pp. 135-142
    • Pardo, F.1    Salinas, M.R.2    Alonso, G.L.3    Navarro, G.4    Huerta, M.D.5
  • 6
    • 25444474776 scopus 로고    scopus 로고
    • Improving colour extraction and stability in red wines: The use of maceration enzymes and enological tannins
    • Bautista, A. B.; Martínez, A.; Ros, J. M.; López, J. M.; Gómez, E. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins. Int. J. Food Sci. Technol., 2005, 40, 867-878.
    • (2005) Int. J. Food Sci. Technol , vol.40 , pp. 867-878
    • Bautista, A.B.1    Martínez, A.2    Ros, J.M.3    López, J.M.4    Gómez, E.5
  • 7
    • 7944233860 scopus 로고    scopus 로고
    • Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice
    • Landbo, A. K.; Meyer, A. S. Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice. Innov. Food Sci. Emerging Technol., 2004, 5, 503-513.
    • (2004) Innov. Food Sci. Emerging Technol , vol.5 , pp. 503-513
    • Landbo, A.K.1    Meyer, A.S.2
  • 8
    • 0037180991 scopus 로고    scopus 로고
    • Structural characterization of oligosaccharides and polysaccharides from apple juices produced by enzymatic pomace liquefaction
    • Mehrländer, K.; Dietrich, H.; Sembries, S.; Dongowski, G.; Will, F. Structural characterization of oligosaccharides and polysaccharides from apple juices produced by enzymatic pomace liquefaction. J. Agric Food Chem., 2002, 50, 1230-1236.
    • (2002) J. Agric Food Chem , vol.50 , pp. 1230-1236
    • Mehrländer, K.1    Dietrich, H.2    Sembries, S.3    Dongowski, G.4    Will, F.5
  • 9
    • 0542417098 scopus 로고    scopus 로고
    • Enzymatic release of antioxidants for human lowdensity lipoprotein from grape pomace
    • Meyer, A. S.; Jepsen, S. M.; Sørensen, N. S. Enzymatic release of antioxidants for human lowdensity lipoprotein from grape pomace. J. Agric. Food Chem., 1998, 46, 2439-2446.
    • (1998) J. Agric. Food Chem , vol.46 , pp. 2439-2446
    • Meyer, A.S.1    Jepsen, S.M.2    Sørensen, N.S.3
  • 10
    • 0034849369 scopus 로고    scopus 로고
    • Enzyme-extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum)
    • Landbo, A. K.; Meyer, A. S. Enzyme-extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum). J. Agric Food Chem., 2001, 49, 3169-3177.
    • (2001) J. Agric Food Chem , vol.49 , pp. 3169-3177
    • Landbo, A.K.1    Meyer, A.S.2
  • 11
    • 14844300106 scopus 로고    scopus 로고
    • A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace
    • Kammerer, D.; Claus, A.; Schieber, A.; Carle, R. A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace. J. Food Sci., 2005, 70, 157-163.
    • (2005) J. Food Sci , vol.70 , pp. 157-163
    • Kammerer, D.1    Claus, A.2    Schieber, A.3    Carle, R.4
  • 12
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    • Effect of cellulases, solvent type, and particle size distribution on the extraction of chlorogenic acid and other phenols from spent coffee grounds
    • Pinelo M.; Tress A. G.; Pedersen M.; Arnous A.; Meyer A. S. Effect of cellulases, solvent type, and particle size distribution on the extraction of chlorogenic acid and other phenols from spent coffee grounds, Am. J. Food Technol., 2007, 2, 641-651.
    • (2007) Am. J. Food Technol , vol.2 , pp. 641-651
    • Pinelo, M.1    Tress, A.G.2    Pedersen, M.3    Arnous, A.4    Meyer, A.S.5
  • 13
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    • Analysis of condensed tannins: A review. Animal Feed Sci
    • Shofield, P.; Mbugua, D. M.; Pell, A. N. Analysis of condensed tannins: a review. Animal Feed Sci. Technol., 2001, 91, 21-40.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.