Microencapsulation and storage stability of polyphenols from Vitis vinifera grape wastes

Food Chemistry

Volumn 190, Issue , 2016, Pages 614-621

  Aizpurua Olaizola, Oier ^a   Navarro, Patricia ^a   Vallejo, Asier ^a   Olivares, Maitane ^a   Etxebarria, Nestor ^a   Usobiaga, Aresatz ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

(+)Catechin; ( )Epicatechin; Long term stability; Vibration nozzle methodology; Wine wastes

Indexed keywords

BREWERIES; CALCIUM; CHITIN; CHITOSAN; DEGRADATION; FLAVONOIDS; GELATION; MICROENCAPSULATION; NOZZLES; WINE;

(+)CATECHIN; EFFECT OF PRESSURE; EPICATECHIN; EXPERIMENTAL DESIGN APPROACHES; LONG TERM STABILITY; MORPHOLOGICAL FEATURES; POLYPHENOL CONTENT; VIBRATION NOZZLE METHODOLOGY;

FOOD STORAGE;

ALGINIC ACID; CALCIUM CHLORIDE; POLYPHENOL; CATECHIN;

ARTICLE; BIODEGRADATION; DRUG STORAGE; ELECTRIC POTENTIAL; FOOD WASTE; FREQUENCY; GRAPE; MICROCAPSULE; MICROENCAPSULATION; PRESSURE; ROOM TEMPERATURE; VIBRATION; ANALYSIS; CHEMISTRY; DRUG FORMULATION; PROCEDURES; VITIS; WINE;

VITACEAE; VITIS VINIFERA;

CATECHIN; DRUG COMPOUNDING; POLYPHENOLS; VITIS; WINE;

EID: 84930959478     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.117     Document Type: Article

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