Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder
Abstract: The addition of maltodextrin DE 10 to red wine (Cabernet sauvignon) followed by freeze-drying allowed to obtain a free-flowing (dealcoholized) wine powder (WP) having a phenolic concentration about 3.6 times higher than the original liquid red wine. The powder, having a water activity (aw)...
Guardado en:
| Autores principales: | Galmarini, Mara Virginia, Maury, Chantal, Mehinagic, Emira, Sanchez, Virginia, Baeza, Rosa, Mignot, Sophie, Zamora, María Clara, Chirife, Jorge |
|---|---|
| Otros Autores: | Universidad Católica Argentina. Facultad de Ciencias Agrarias |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/5442 |
| Aporte de: |
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