Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods

Industrial Crops and Products

Volumn 111, Issue , 2018, Pages 86-91

  Caldas, Thais W ^a   Mazza, Karen E L ^b   Teles, Aline S C ^b   Mattos, Gabriela N ^a   Brígida, Ana Iraidy S ^c   Conte Junior, Carlos A ^d   Borguini, Renata G ^c   Godoy, Ronoel L O ^c   Cabral, Lourdes M C ^c   Tonon, Renata V ^c  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Antioxidant capacity; Mechanical agitation; Microwave; Phenolic compunds; Ultrasound

Indexed keywords

ANTIOXIDANTS; ETHANOL; FLAVONOIDS; MICROWAVES; PHENOLS; RECOVERY; ULTRASONICS;

ANTIOXIDANT CAPACITY; CONVENTIONAL EXTRACTION; ETHANOL CONCENTRATIONS; EXTRACTION KINETICS; MECHANICAL AGITATION; MICROWAVE-ASSISTED EXTRACTION; PHENOLIC COMPUNDS; ULTRASOUND-ASSISTED EXTRACTION;

EXTRACTION;

ANTIOXIDANT; CONCENTRATION (COMPOSITION); EXTRACTION METHOD; FRUIT; MECHANICAL PROPERTY; REACTION KINETICS; RECOVERY; SEMIARID REGION; ULTRASONICS;

BRAZIL;

VITACEAE;

EID: 85031026774     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2017.10.012     Document Type: Article

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