Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties

Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, to...

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Detalles Bibliográficos
Autores principales: Coelho, Marta, Silva, Sara, Costa, Eduardo, Pereira, Ricardo N., Rodrigues, António Sebastião, Teixeira, José António, Pintado, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8270259/
https://www.ncbi.nlm.nih.gov/pubmed/34202440
http://dx.doi.org/10.3390/molecules26133838

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8270259/
https://www.ncbi.nlm.nih.gov/pubmed/34202440
http://dx.doi.org/10.3390/molecules26133838

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