Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 364-370

  Boussetta, N ^a   Vorobiev, E ^a   Deloison, V ^a   Pochez, F ^a   Falcimaigne Cordin, A ^b   Lanoiselle J L ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b CNRS   (France)

Author keywords

Antioxidant activity; Hydro ethanolic extraction; Optimisation; Polyphenols

Indexed keywords

ANTIOXIDANT ACTIVITIES; ARRHENIUS; ENERGY INPUTS; EXTRACTION RATE; GRAPE POMACE; HIGH VOLTAGE ELECTRICAL DISCHARGES; HYDRO-ETHANOLIC EXTRACTION; NATURAL ANTIOXIDANTS; OPTIMISATION; PHENOLIC ANTIOXIDANT; POLYPHENOLS; PRE-TREATMENT; VALORISATION;

ACTIVATION ENERGY; ELECTRODES; ETHANOL; FRUITS; LIQUIDS; OPTIMIZATION; PHENOLS;

ELECTRIC DISCHARGES;

ALCOHOL; GRAPEFRUIT EXTRACT; POLYPHENOL DERIVATIVE; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BIODEGRADATION; CONTROLLED STUDY; DIFFUSION; DRUG ISOLATION; ELECTRICITY; ELECTRODE; ENERGY CONSUMPTION; GRAPE; HIGH VOLTAGE ELECTRICAL DISCHARGE; SEPARATION TECHNIQUE; TEMPERATURE DEPENDENCE;

VITACEAE;

EID: 79955581934     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.035     Document Type: Article

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