Optimization of extraction and microencapsulation of bioactive compounds from red grape (Vitis vinifera L.) pomace

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 783-792

  Boonchu, Thapakorn ^a   Utama Ang, Niramon ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Extraction; Grape pomace; Microencapsulation; Optimization; Vitis vinifera L

Indexed keywords

EXTRACTION; MICROENCAPSULATION; OPTIMIZATION; POLYPHENOLIC COMPOUNDS; POLYSACCHARIDES;

CARBOXYMETHYLCELLULOSE; CENTRAL COMPOSITE DESIGNS; EXTRACTION TEMPERATURES; FUNCTIONAL INGREDIENT; GRAPE POMACE; RESPONSE SURFACE METHODOLOGY; TOTAL PHENOLIC CONTENT; VITIS VINIFERA L;

ANTHOCYANINS;

EID: 84922835146     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1079-7     Document Type: Article

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