Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

Food and Bioprocess Technology

Volumn 6, Issue 5, 2013, Pages 1281-1289

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

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b SAINT JOSEPH UNIVERSITY   (Lebanon)

Author keywords

Cell membrane denaturation; Grape pomace; Polyphenol content; Pulsed ohmic heating

Indexed keywords

CELLS; CYTOLOGY; ELECTRIC FIELDS; ENERGY UTILIZATION; ETHANOL; ORGANIC SOLVENTS; THAWING;

EFFECTS OF ELECTRIC FIELDS; ELECTRIC ENERGY CONSUMPTION; ELECTRIC FIELD STRENGTH; ELECTRICAL CONDUCTIVITY; EXTRACTION KINETICS; GRAPE POMACE; POLYPHENOL CONTENT; TOTAL POLYPHENOLS;

EXTRACTION;

VITACEAE;

EID: 84876424095     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0869-7     Document Type: Article

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