Pulsed electric field treatment enhanced stilbene content in Graciano, Tempranillo and Grenache grape varieties

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3759-3765

  Lopez Alfaro, Isabel ^a   Gonzalez Arenzana, Lucia ^a   Lopez, Noelia ^b   Santamaria, Pilar ^a   Lopez, Rosa ^a   Garde Cerdan, Teresa ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b CNTA Centro Nacional de Tecnología y Seguridad Alimentaria   (Spain)

Author keywords

Antioxidant capacity; Must; PEF; Phenolic compounds; Piceid; Resveratrol

Indexed keywords

RESVERATROL;

ANTIOXIDANT CAPACITY; CONTINUOUS SYSTEM; MUST; PHENOLIC COMPOUNDS; PHYSICO-CHEMICAL COMPOSITION; PICEID; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS;

ELECTRIC FIELDS;

ANTHOCYANIN; POLYPHENOL; POTASSIUM; STILBENE;

ACIDITY; ARTICLE; COLOR; CONTROLLED STUDY; ENERGY; GRACIANO GRAPE; GRAPE; GRENACHE GRAPE; NONHUMAN; PH; PHYSICAL CHEMISTRY; PULSED ELECTRIC FIELD; TEMPRANILLO GRAPE;

VITACEAE;

ANTIOXIDANT CAPACITY; MUST; PEF; PHENOLIC COMPOUNDS; PICEID; RESVERATROL;

COLOR; ELECTRICITY; FOOD HANDLING; FRUIT; PLANT EXTRACTS; POLYPHENOLS; STILBENES; VITIS;

EID: 84884584476     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.082     Document Type: Article

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