Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice

Journal of the Science of Food and Agriculture

Volumn 96, Issue 2, 2016, Pages 664-671

  Genova, Giuseppe ^a   Tosetti, Roberta ^a   Tonutti, Pietro ^a  

^a SCUOLA SUPERIORE SANT ANNA   (Italy)

Author keywords

Grape berries; Harvest time; Juice pasteurization; Phenol compounds; Postharvest ethylene; Ripening stage

Indexed keywords

ANTIOXIDANT; COUMARIC ACID; ETHYLENE; ETHYLENE DERIVATIVE; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOL;

ANALYSIS; BEVERAGE; DIETARY SUPPLEMENT; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; PASTEURIZATION; PROCEDURES; VITIS;

ANTIOXIDANTS; BEVERAGES; COUMARIC ACIDS; DIETARY SUPPLEMENTS; ETHYLENES; FLAVONOIDS; FOOD HANDLING; FRUIT; HOT TEMPERATURE; PASTEURIZATION; PHENOLS; POLYPHENOLS; VITIS;

EID: 84952628733     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7138     Document Type: Article

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