Stability of polyphenolic extracts from grape seeds after thermal treatments

European Food Research and Technology

Volumn 232, Issue 2, 2011, Pages 211-220

  Davidov Pardo, Gabriel ^a   Arozarena, Iñigo ^a   Marín Arroyo, María R ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Antioxidant activity; Flavan 3 ols; Grape seed; Polyphenols; Thermal treatments

Indexed keywords

ANTIOXIDANTS; BAKERIES; FLAVONOIDS; HEAT TREATMENT; TANNINS;

ANTI-OXIDANT ACTIVITIES; FLAVAN-3-OLS; GRAPE SEED EXTRACT; GRAPE SEEDS; NEGATIVE CORRELATION; PHENOLIC COMPOUNDS; POLYPHENOLS; POSITIVE CORRELATIONS;

PLANTS (BOTANY);

VITACEAE;

EID: 78751645867     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1377-5     Document Type: Article

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