Emerging technology to develop novel red winemaking practices: An overview

Innovative Food Science and Emerging Technologies

Volumn 38, Issue , 2016, Pages 41-56

  Clodoveo, Maria Lisa ^a   Dipalmo, Tiziana ^a   Rizzello, Carlo Giuseppe ^a   Corbo, Filomena ^a   Crupi, Pasquale ^a,b  

^a UNIVERSITY OF BARI   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Microwave; Pulsed electric field; Ultrasound; Winemaking

Indexed keywords

ELECTRIC FIELDS; ENERGY EFFICIENCY; EXTRACTION; FOOD PRESERVATION; FOOD PRODUCTS; MICROWAVES; SULFUR DIOXIDE; SUSTAINABLE DEVELOPMENT; ULTRASONICS;

EMERGING TECHNOLOGIES; ENVIRONMENTAL SUSTAINABILITY; EXTENDED SHELF LIVES; HIGH ENERGY EFFICIENCY; INTEGRATED APPROACH; OPTIMIZED RESOURCES; PULSED ELECTRIC FIELD; WINEMAKING;

ENVIRONMENTAL TECHNOLOGY;

EID: 84987602212     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.08.020     Document Type: Review

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