Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignonand freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 timeshigher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greaterl...
Guardado en:
| Autores principales: | Rocha Parra, Diego Fernando, Lanari Vila, María Cecilia, Zamora, María Clara, Chirife, Jorge |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/101283 https://ri.conicet.gov.ar/11336/43723 |
| Aporte de: |
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