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Improvement of Enzymatic Assisted Extraction Conditions on Anthocyanin Recovery from Different Varieties of V. vinifera and V. labrusca Grape Pomaces
ArticleAbstract: The incomplete anthocyanin extraction during the industrial processes turns grape pomace into an inePalabras claves:Anthocyanin recovery, bioactive compounds, Enzymatic assisted, Food colorant, Grape pomace, Natural additivesAutores:de Lima Monteiro P., Diego Santiago Tupuna, Manfroi V., Montibeller M.J., Rios A.d.O., Rodrigues E., Rodrigues R.C., Stoll L.Fuentes:scopusStability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant
ArticleAbstract: Recently, the food additive industry has been looking to use bioproducts as a source of food coloranPalabras claves:Autores:de Lima Monteiro P., Diego Santiago Tupuna, Manfroi V., Montibeller M.J., Rios A.d.O.Fuentes:scopus