Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

Food Research International

Volumn 89, Issue , 2016, Pages 533-539

  Martins, Isabela M ^a,b   Roberto, Bruna S ^a   Blumberg, Jeffrey B ^b   Chen, C Y Oliver ^b   Macedo, Gabriela A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b TUFTS UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Cellulase; Grape pomace; Pectinase; Polyphenols; Tannase

Indexed keywords

BREWERIES; FLAVONOIDS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; CELLULASE; GRAPE POMACE; PECTINASES; POLYPHENOLS; TANNASE;

ANTIOXIDANTS;

EID: 84992699714     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.09.009     Document Type: Article

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