Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace

European Food Research and Technology

Volumn 234, Issue 1, 2012, Pages 147-155

  Chamorro, Susana ^a   Goñi, Isabel ^b   Hervert Hernández, Deysy ^b   Viveros, Agustín ^a   Brenes, Agustín ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Antioxidant activity; Autoclave; Grape extract; Grape pomace; Heat treatment; Polyphenols

Indexed keywords

ANTIOXIDANT ACTIVITIES; AUTOCLAVE TREATMENTS; EPICATECHIN; FURNACE HEATS; GALLATE; GALLIC ACIDS; GRAPE EXTRACT; GRAPE POMACE; GRAPE SEED EXTRACT; GRAPE SEEDS; HPLC-MS; PHOTOCHEMILUMINESCENCE; POLYPHENOLIC CONTENT; POLYPHENOLS; PROCYANIDINS; STRUCTURAL MODIFICATIONS; THERMAL PROCESS;

AUTOCLAVES; FRUITS; HEAT TREATING FURNACES; HEAT TREATMENT; PHENOLS; PRESSURE VESSELS; SEED;

PLANTS (BOTANY);

VITACEAE;

EID: 84855249608     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1621-7     Document Type: Article

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