Kinetics of thermal modifications in a grape seed extract

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 13, 2011, Pages 7211-7217

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

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

flavan 3 ols; grape seed; kinetics; Polyphenols; thermal treatments

Indexed keywords

ABSORBANCES; ANTIOXIDANT ACTIVITIES; ARRHENIUS EQUATION; EPICATECHIN; FIRST-ORDER MODELS; FLAVAN-3-OLS; GALLIC ACIDS; GRAPE SEED EXTRACT; GRAPE SEEDS; POLYPHENOLS; PROCYANIDINS; THERMAL MODIFICATION; WEIBULL; WEIBULL MODELS;

ACTIVATION ENERGY; FRUITS; HEAT TREATMENT; KINETICS; ORGANIC COMPOUNDS; PHENOLS; PLANTS (BOTANY);

SEED;

ANTIOXIDANT; GALLIC ACID; GRAPE SEED EXTRACT; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; GLYCATION; HEAT; KINETICS; THERMODYNAMICS;

ANTIOXIDANTS; GALLIC ACID; GRAPE SEED EXTRACT; HOT TEMPERATURE; KINETICS; MAILLARD REACTION; PROANTHOCYANIDINS; THERMODYNAMICS;

VITACEAE;

EID: 79960058495     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200833a     Document Type: Article

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