Postharvest dehydration of wine white grapes to increase genistein, daidzein and the main carotenoids

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1619-1625

  De Sanctis, Federica ^a   Silvestrini, Maria Grazia ^b   Luneia, Roberto ^b   Botondi, Rinaldo ^a   Bellincontro, Andrea ^a   Mencarelli, Fabio ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

^b Analysis Srl   (Italy)

Author keywords

Carotenoids; Daidzein; Dehydration; Genistein; Grechetto

Indexed keywords

AIR VENTILATION; CAROTENOIDS; DAIDZEIN; GENISTEIN; GRECHETTO; ISOFLAVONES; METABOLIC CHANGES; POSTHARVEST; TOTAL CAROTENOIDS; TOTAL PHENOLS; WEIGHT LOSS;

DEHYDRATION; PHENOLS; PIGMENTS; UNSATURATED COMPOUNDS;

FRUITS;

BETA CAROTENE; CAROTENOID; DAIDZEIN; GENISTEIN; ISOFLAVONE; PHENOL; SUGAR; XANTHOPHYLL;

ACIDITY; AGRICULTURAL PROCEDURES; ARTICLE; CHEMICAL ANALYSIS; EXTRACTION; FRUIT; FRUIT COLOR; METABOLISM; NONHUMAN; POSTHARVEST DEHYDRATION; TEMPERATURE; VINICULTURE; WHITE GRAPE; WINE;

CAROTENOIDS; DESICCATION; FOOD HANDLING; GENISTEIN; ISOFLAVONES; VITIS; WATER; WINE;

VITACEAE;

EID: 84865717068     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.092     Document Type: Article

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