Changes in polyphenol content during production of grape juice concentrate

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 521-526

  Capanoglu, Esra ^a   De Vos, Ric C H ^b,c,d   Hall, Robert D ^b,c,d   Boyacioglu, Dilek ^a   Beekwilder, Jules ^b  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c CENTRE FOR BIOSYSTEMS GENOMICS   (Netherlands)

^d NETHERLANDS METABOLOMICS CENTRE   (Netherlands)

Author keywords

Anthocyanins; Antioxidant capacity; Grape juice concentrate; Phenolics; Processing; Procyanidins

Indexed keywords

ANTHOCYANIN CONTENT; ANTIOXIDANT CAPACITY; GRAPE JUICE; INDUSTRIAL SCALE; PHENOLICS; POLYPHENOL CONTENT; PROCYANIDINS; SPECTROPHOTOMETRIC ANALYSIS;

ANTHOCYANINS; CLARIFICATION; CLARIFIERS; FATTY ACIDS; FRUIT JUICES; PROCESSING;

FRUITS;

ANTHOCYANIN; POLYPHENOL; PROCYANIDIN DERIVATIVE; QUERCETIN; QUERCETIN RUTINOSIDE; UNCLASSIFIED DRUG;

ARTICLE; BERRY; CHEMICAL COMPOSITION; EVAPORATION; FILTRATION; FOOD PROCESSING; FRUIT; FRUIT SKIN; GRAPE JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PASTEURIZATION; PLANT SEED; SPECTROPHOTOMETRY;

ANTIOXIDANTS; BEVERAGES; FOOD HANDLING; FRUIT; POLYPHENOLS; VITIS;

VITACEAE;

EID: 84875943855     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.023     Document Type: Article

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