Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1652-1659

  Perez Serradilla J A ^a   Luque de Castro, M D ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Antioxidants; Dregs; Leaching; Microwave assisted extraction; Phenolic compounds; Wine by products; Wine lees

Indexed keywords

ANTIOXIDANTS; DREGS; MICROWAVE-ASSISTED EXTRACTION; PHENOLIC COMPOUNDS; WINE LEES;

BYPRODUCTS; CURING; DRYING; FATTY ACIDS; FRUITS; LEACHING; MICROWAVES; OPTIMIZATION; PHENOLS; WINE;

SOLVENT EXTRACTION;

ANTIOXIDANT; CAFFEIC ACID; GRAPE SEED EXTRACT; ISOQUERCITRIN; MYRICETIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; QUERCETIN;

ANTIOXIDANT ACTIVITY; ARTICLE; EXTRACT; EXTRACTION; GRAPE; GRAPE SKIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE IRRADIATION; NONHUMAN; OXIDATION; SPRAY DRYING; WINE;

VITACEAE;

EID: 77957096427     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.046     Document Type: Article

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