Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?

Autor: Carolina Beres, Suely Pereira Freitas, Ronoel Luiz de Oliveira Godoy, Denize Cristine Rodrigues de Oliveira, Rosires Deliza, Marcello Iacomini, Caroline Mellinger-Silva, Lourdes Maria Correa Cabral

Publikováno v: Journal of Functional Foods, Vol 56, Iss , Pp 276-285 (2019)

White wine Pinot noir grape pomace was dried and milled into flour or extracted in hot water and dried. Both ingredients were analysed and compared according to nutritional and biological value. The extract presented higher mineral and soluble fibre

Externí odkaz: https://doaj.org/article/ea5cb094ff2a4e7e903910f92de60203

Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour

Autor: Francesco Grieco, Carmela Gerardi, Miriana Durante, GIOVANNA GIOVINAZZO, MARIA TUFARIELLO

Publikováno v: Applied sciences 12 (2022): 1–14. doi:10.3390/app12083956
info:cnr-pdr/source/autori:Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco and Giovanna Giovinazzo/titolo:Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour/doi:10.3390%2Fapp12083956/rivista:Applied sciences/anno:2022/pagina_da:1/pagina_a:14/intervallo_pagine:1–14/volume:12
Applied Sciences; Volume 12; Issue 8; Pages: 3956

Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important un

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c453284294a82399edcbe45ce3fc44c8
https://publications.cnr.it/doc/466320

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