Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

Trends in Food Science and Technology

Volumn 49, Issue , 2016, Pages 96-109

  Barba, Francisco J ^a   Zhu, Zhenzhou ^b   Koubaa, Mohamed ^c   Sant'Ana, Anderson S ^d   Orlien, Vibeke ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b WUHAN POLYTECHNIC UNIVERSITY   (China)

^c SORBONNE UNIVERSITÉ   (France)

^d UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant compounds; Extraction; Non conventional extraction methods; Polyphenols; Winery by products

Indexed keywords

ANTIOXIDANTS; BREWERIES; EFFLUENT TREATMENT; ELECTRIC DISCHARGES; ELECTRIC FIELDS; ENERGY UTILIZATION; MOLECULES; RECOVERY; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS; WINE;

AGRICULTURAL ACTIVITIES; ANTIOXIDANT COMPOUNDS; CONVENTIONAL EXTRACTION; HIGH ADDED-VALUE COMPOUNDS; HIGH VOLTAGE ELECTRICAL DISCHARGES; MICROWAVE-ASSISTED EXTRACTION; POLYPHENOLS; PRESSURIZED LIQUID EXTRACTION;

EXTRACTION;

EID: 84957916896     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.01.006     Document Type: Review

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