Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Tseng, Angela ^a   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Antimicrobial activity; Antioxidant dietary fiber; Drying methods; Stability; Wine grape pomace

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; 3 MALEIMIDO 2,2,5,5 TETRAMETHYLPYRROLIDINE 1 OXYL; AMINE OXIDE; ANTHOCYANIN; ANTIINFECTIVE AGENT; ANTIOXIDANT; BIPHENYL DERIVATIVE; N-(1-OXYL-2,2,5,5-TETRAMETHYL-3-PYRROLIDINYL)MALEIMIDE; PICRIC ACID; POLYPHENOL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DESICCATION; DIETARY FIBER; DRUG EFFECT; ESCHERICHIA COLI; FOOD HANDLING; FOOD STORAGE; FRUIT; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LISTERIA; METHODOLOGY; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; PHYSICAL CHEMISTRY; TEMPERATURE; VITIS; WINE;

ANTHOCYANINS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CYCLIC N-OXIDES; DESICCATION; DIETARY FIBER; ESCHERICHIA COLI; FOOD HANDLING; FOOD STORAGE; FRUIT; LISTERIA; MICROBIAL SENSITIVITY TESTS; PHYSICOCHEMICAL PHENOMENA; PICRATES; POLYPHENOLS; TEMPERATURE; VITIS; WINE;

ESCHERICHIA COLI; LISTERIA INNOCUA; VITACEAE; VITIS VINIFERA;

EID: 84866047498     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02840.x     Document Type: Article

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