Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation

European Food Research and Technology

Volumn 236, Issue 1, 2013, Pages 47-56

  El Darra, Nada ^a,b   Grimi, Nabil ^a   Maroun, Richard G ^b   Louka, Nicolas ^b   Vorobiev, Eugène ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b SAINT JOSEPH UNIVERSITY   (Lebanon)

Author keywords

Anthocyanin; Color intensity; Phenolic compounds; Pulsed electric fields; Thermal; Ultrasound

Indexed keywords

ALCOHOLIC FERMENTATION; COLOR INTENSITY; EXTRACTION YIELD; FREE RADICAL SCAVENGING ACTIVITY; PHENOLIC COMPOUNDS; PHENOLICS; POLYPHENOLS; PRE-TREATMENTS; PRETREATMENT CONDITIONS; PULSED ELECTRIC FIELD; QUALITATIVE PARAMETERS; SCAVENGING ACTIVITIES; THERMAL;

ANTHOCYANINS; COLOR; ELECTRIC FIELDS; EXTRACTION; FERMENTATION; ULTRASONICS;

PHENOLS;

VITACEAE;

EID: 84871926202     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1858-9     Document Type: Article

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