Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity

This study investigated the use of conventional and innovative extraction methods to produce food-grade hop extracts with high antioxidant capacity and content in bioactive compounds. Conventional extractions (CONV) were performed under dynamic maceration at 25 and 60 °C; innovative extractions were...

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Detalles Bibliográficos
Autores principales: Santarelli, Veronica, Neri, Lilia, Carbone, Katya, Macchioni, Valentina, Pittia, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747399/
https://www.ncbi.nlm.nih.gov/pubmed/35009045
http://dx.doi.org/10.3390/plants11010041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8747399/
https://www.ncbi.nlm.nih.gov/pubmed/35009045
http://dx.doi.org/10.3390/plants11010041

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