Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace

Food Science and Technology International

Volumn 20, Issue 1, 2014, Pages 55-62

  Zhu, Feng Mei ^a   Du, Bin ^a   Li, Jun ^a  

^a HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

antioxidant properties; dietary fiber; functional properties; Grape pomace; superfine grinding

Indexed keywords

ANTIOXIDANT PROPERTIES; DIETARY FIBERS; FUNCTIONAL PROPERTIES; GRAPE POMACE; SUPERFINE GRINDING;

ANTIOXIDANTS; FOOD PROCESSING; GRINDING (MACHINING); WATER ABSORPTION; WINE;

FIBERS;

ANTIOXIDANT; PLANT EXTRACT; POWDER;

ANALYSIS; CHEMISTRY; DIETARY FIBER; FOOD HANDLING; POWDER; PROCEDURES; VITIS; WINE; ANTIOXIDANT PROPERTIES; ARTICLE; FUNCTIONAL PROPERTIES; GRAPE POMACE; METHODOLOGY; SUPERFINE GRINDING;

ANTIOXIDANTS; DIETARY FIBER; FOOD HANDLING; PLANT EXTRACTS; POWDERS; VITIS; WINE;

ANTIOXIDANT PROPERTIES; DIETARY FIBER; FUNCTIONAL PROPERTIES; GRAPE POMACE; SUPERFINE GRINDING;

EID: 84890894480     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212469619     Document Type: Article

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