Mass transfer during continuous solid–liquid extraction of antioxidants from grape byproducts
- 1 November 2006
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 77 (1) , 57-63
- https://doi.org/10.1016/j.jfoodeng.2005.06.021
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Optimization of continuous phenol extraction from byproductsFood Chemistry, 2005
- The effect of acute red wine polyphenol consumption on postprandial lipaemia in postmenopausal womenAtherosclerosis, 2004
- Phenolic potential of Tannat, Cabernet-Sauvignon and Merlot grapes and their correspondence with wine compositionAnalytica Chimica Acta, 2004
- Extraction of antioxidant phenolics from almond hulls ( Prunus amygdalus ) and pine sawdust ( Pinus pinaster )Food Chemistry, 2004
- The polyphenol constituents of grape pomaceFood Chemistry, 1999
- Dietary antioxidants in disease preventionNatural Product Reports, 1996
- The anthocyanins of sunflowerInternational Journal of Food Science & Technology, 1983
- Dietary Carcinogens and AnticarcinogensScience, 1983
- KINETICS OF PEPPERONI DRYINGJournal of Food Science, 1977
- MATHEMATICAL ANALYSIS OF SOLUBILIZATION KINETICS AND DIFFUSION IN FOODSJournal of Food Science, 1975