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The kinetics of both conventional (mechanical stirring, 200rpm) and acoustic (55±5kHz, 435±5W/L) aqueous extraction of total phenolic content and antioxidant capacity from grape pomace by-products(More)
Stem byproducts from 10 different grape (Vitis vinifera L.) varieties were evaluated in terms of their total phenolic and total proanthocyanidin contents, flavan-3-ol and proanthocyanidin profiles,(More)
BACKGROUND The effect of freezing (in liquid nitrogen at -196 °C , at -80 °C and at -20 °C) on the food matrix structure and the consequent effect on the bioaccessibility of total polyphenol content(More)
Aqueous ultrasound-assisted extraction (UAE) of grape pomace was investigated by Response Surface Methodology (RSM) to evaluate the effect of acoustic frequency (40, 80, 120kHz), ultrasonic power(More)