Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace

Brazilian grape pomace was extracted in hot water using a factorial design to evaluate polysaccharide recovery. Dependent variables were temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3 to 10%, and the highest sugar content was observed when extraction was car...

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Detalles Bibliográficos
Autores principales: Beres, Carolina, Simas-Tosin, Fernanda F., Cabezudo, Ignacio, Freitas, Suely P., Iacomini, Marcello, Mellinger-Silva, Caroline, Cabral, Lourdes M. C.
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
Grape Pomace
Antioxidant Fiber
Phenolic Compounds
Acceso en línea:http://hdl.handle.net/2133/15730
http://hdl.handle.net/2133/15730
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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