Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents.

Autor: Decker BLA; Chemical Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil., Filho EGA; Food Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil., E Silva LMA; Embrapa Tropical Agroindustry, 60511-110, Fortaleza, CE, Brazil., Riceli Vasconcelos Ribeiro P; Embrapa Tropical Agroindustry, 60511-110, Fortaleza, CE, Brazil., Sousa de Brito E; Embrapa Foods and Territories, 57020-050, Maceió, AL, Brazil., Narciso Fernandes FA; Chemical Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil., Vidal Fonteles T; Food Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil., Rodrigues S; Food Engineering Department, Federal University of Ceara, 60440-900, Fortaleza, CE, Brazil. Electronic address: sueli@ufc.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Oct; Vol. 194, pp. 114910. Date of Electronic Publication: 2024 Aug 11.