Screening grape seeds recovered from winemaking by-products as sources of reducing agents and mammalian α-glucosidase and α-amylase inhibitors

International Journal of Food Science and Technology

Volumn 50, Issue 5, 2015, Pages 1182-1189

  Lavelli, Vera ^a   Sri Harsha, Pedapati S C ^a   Fiori, Luca ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF TRENTO   (Italy)

Author keywords

Grape seeds; Phenolics; Reducing capacity; amylase; glucosidase

Indexed keywords

ANTHOCYANINS; CARBON DIOXIDE; COST EFFECTIVENESS; EXTRACTION; MAMMALS; RECOVERY; REDUCING AGENTS;

ALPHA-AMYLASE ACTIVITY; GLUCOSIDASE; GRAPE SEEDS; INHIBITORY ACTIVITY; PHENOLIC EXTRACTS; PHENOLICS; PROANTHOCYANIDINS; REDUCING CAPACITY;

AMYLASES;

MAMMALIA; VITACEAE;

EID: 84927800264     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12763     Document Type: Article

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