Extraction of anthocyanins and flavan-3-ols from red grape pomace continuously by coupling hot water extraction with a modified expeller
Authors:
- Jeana K. MonradJMJeana K. Monrad
- Manuel SuárezManuel Suárez
- Maria Jose MotilvaMMMaria Jose Motilva
- Jerry W. KingJKJerry W. King
- Keerthi SrinivasKSKeerthi Srinivas
- Luke R. HowardLHLuke R. Howard
- 1 November 2014
- journal article
- conference paper
- Published by Elsevier in Food Research International
- Vol. 65, 77-87
Abstract
No abstract availableKeywords
Funding Information
- U.S. Department of Agriculture (2006-35503-17618)
- Spanish Ministry of Science and Innovation (BES-2006-14136)
This publication has 44 references indexed in Scilit:
- Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and FlavonolsInternational Journal of Molecular Sciences, 2013
- Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivarsFood Chemistry, 2010
- Optimization of Extraction of Apple Pomace Phenolics with Water by Response Surface MethodologyJournal of Agricultural and Food Chemistry, 2010
- The Optimization of Extraction of Antioxidants from Apple Pomace by Pressurized LiquidsJournal of Agricultural and Food Chemistry, 2009
- Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion ProcessingJournal of Food Science, 2009
- Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry PomaceJournal of Food Science, 2009
- Recovery of Bioactive Flavonols from Onion Solid Wastes Employing Water/Ethanol-Based Solvent SystemsFood Science and Technology International, 2008
- Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixturesBioresource Technology, 2007
- Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenolsJournal of Food Composition and Analysis, 2006
- Kinetics of Anthocyanin Extraction from Fresh and Dried Grape WasteSeparation Science and Technology, 1999