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Towards integral utilization of grape pomace from winemaking process: A review
(Pergamon-Elsevier Science Ltd, 2017-07)
Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. ...
Phenolic compounds in grapes and wines: Chemical and biochemical characteristics and technological quality
(2014-07-01)
The grape is one of the most widely consumed fruits in the world, both in natural and in processed forms and the economic importance generated by the sale of this products is notorious. It is considered one of the greatest ...
Thermodynamic models for water sorption by grape skin and pulp
(Marcel Dekker Inc, 1999-01-01)
The enthalpy-entropy compensation theory was applied to water sorption for grapes of Italy variety. The moisture sorption isotherms were analyzed using the static gravimetric method at 35, 40, 50, 60, 70 and 75 degrees C. ...
Effects of enzymatic treatment on anthocyanic pigments from grapes skin from chilean wine
(2004)
The preparation of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other compounds which are bound in plant cells and can be faster released by the action of pectic enzymes; ...
Use of grape polyphenols against carcinogenesis: Putative molecular mechanisms of action using in vitro and in vivo test systems
(2013-03-01)
Polyphenols are present in foods and beverages and are related to sensorial qualities such as color, bitterness, and astringency, which are relevant in wine, tea, grape juice, and other products. These compounds occur ...
Use of grape polyphenols against carcinogenesis: Putative molecular mechanisms of action using in vitro and in vivo test systems
(2013-03-01)
Polyphenols are present in foods and beverages and are related to sensorial qualities such as color, bitterness, and astringency, which are relevant in wine, tea, grape juice, and other products. These compounds occur ...
Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage
(Elsevier Sci LtdOxfordInglaterra, 2009)
Effect of grape seed extract (Vitis labrusca L.) on soybean oil under thermal oxidation
(2017-01-01)
Purpose: This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil. Design/methodology/approach: Four treatments were used: soybean oil (SO), butylhydroxytoluene (BHT), antioxidant ...
Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids
(Wiley-Blackwell, 2017-02-01)
Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey ...
Controlling asphalt aging by inclusion of byproducts from red wine industry
(ELSEVIER SCI LTD, 2012)
Worldwide around 95% of pavements contain Asphalt Binder (AB). Mainly, due to oxidation process, asphalt hardens and increases the pavement susceptibility to cracking. On the other hand, wine industry generates almost ten ...