Extraction of anthocyanins and flavan-3-ols from red grape pomace continuously by coupling hot water extraction with a modified expeller

Food Research International

Volumn 65, Issue PA, 2014, Pages 77-87

  Monrad, Jeana K ^a   Suárez, Manuel ^b   Motilva, Maria Jose ^b   King, Jerry W ^a   Srinivas, Keerthi ^c   Howard, Luke R ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b UNIVERSITY OF LLEIDA   (Spain)

^c University of Arkansas   (United States)

Author keywords

Continuous extraction; Expeller; Grape pomace; Hot water extraction; Polyphenols

Indexed keywords

EID: 84908689265     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.020     Document Type: Article

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