Effect of commercial enzymatic preparation with pectolytic activities on conventional extraction and ultrasound-assisted extraction of oil from grape seed (Vitis vinifera L.)

International Journal of Food Science and Technology

Volumn 48, Issue 10, 2013, Pages 2127-2132

  Da Porto, Carla ^a   Decorti, Deborha ^a   Natolino, Andrea ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Conventional extraction; Grapeseed oil; Pectolytic enzyme pretreatment; Ultrasound assisted extraction

Indexed keywords

CONVENTIONAL EXTRACTION; ENZYMATIC PREPARATION; ENZYMATIC PRETREATMENT; ENZYMATIC TREATMENTS; GRAPESEED OIL; PECTOLYTIC ENZYMES; PHYSICOCHEMICAL PARAMETERS; ULTRASOUND-ASSISTED EXTRACTION;

ENZYMES; FATTY ACIDS; LIQUIDS; SOLVENT EXTRACTION;

PYRENE;

VITACEAE; VITIS VINIFERA;

EID: 84884202639     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12196     Document Type: Article

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