Antioxidants from winemaking wastes: A study on extraction parameters using response surface methodology

Journal of Food Biochemistry

Volumn 36, Issue 1, 2012, Pages 28-37

  Casazza, Alessandro A ^a   Aliakbarian, Bahar ^a   De Faveri, Danilo ^a   Fiori, Luca ^b   Perego, Patrizia ^a  

^a UNIVERSITY OF GENOA   (Italy)

^b UNIVERSITY OF TRENTO   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

COMBINED EFFECT; EXTRACTION TECHNOLOGY; EXTRACTION TIME; EXTRACTION YIELD; FULL FACTORIAL DESIGN; GALLIC ACIDS; GRAPE SKIN; LINEAR CORRELATION; PHENOLIC COMPOUNDS; PINOT NOIR; POLYPHENOLS; RESPONSE SURFACE METHODOLOGY; SOLID-LIQUID RATIO; TRANS-RESVERATROL; VITIS VINIFERA;

CHEMICAL OXYGEN DEMAND; CHROMATOGRAPHY; ENVIRONMENTAL IMPACT; FATTY ACIDS; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS; PHENOLS; SURFACE PROPERTIES; WINE;

SOLVENT EXTRACTION;

VITACEAE; VITIS VINIFERA;

EID: 84856458630     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00511.x     Document Type: Article

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