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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/10/2024 |
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Data da última atualização: |
05/11/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CORRÊA FILHO, L. C.; SOUZA, E. F. de; PENHA, E. das M.; GOTTSCHALK, L. M. F.; TONON, R. V.; CABRAL, L. M. C. |
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Afiliação: |
L. C. CORRÊA FILHO; ERIKA FRAGA DE SOUZA, CTAA; EDMAR DAS MERCES PENHA, CTAA; LEDA MARIA FORTES GOTTSCHALK, CTAA; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Wine pomace valorization: green extraction strategies for bioactive compounds. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 625. |
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Idioma: |
Inglês |
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Notas: |
Ref. 4.22.60. P.22.063. IUFoST. 8-12 set. |
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Conteúdo: |
Grapes are among the most widely cultivated fruits worldwide. How- ever, grape processing results in significant waste, particularly during wine production, where around 20% of processed grapes, comprising mainly pomace and seeds, contain valuable anthocyanins. This study aimed to enhance the extraction efficiency of these compounds from wine pomace using -green- extraction methods. Ultrasound-assisted ex- traction and enzymatic extraction were employed. |
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Thesagro: |
Antocianina; Bagaço; Extração; Processamento; Produto de Origem Vegetal; Tecnologia de Alimento; Ultrassom; Uva. |
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Thesaurus Nal: |
Anthocyanins; Extraction; Food processing; Food technology; Pomace; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01597nam a2200349 a 4500
001 2168186
005 2024-11-05
008 2024 bl uuuu u00u1 u #d
100 1 $aCORRÊA FILHO, L. C.
245 $aWine pomace valorization$bgreen extraction strategies for bioactive compounds.$h[electronic resource]
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 625.$c2024
500 $aRef. 4.22.60. P.22.063. IUFoST. 8-12 set.
520 $aGrapes are among the most widely cultivated fruits worldwide. How- ever, grape processing results in significant waste, particularly during wine production, where around 20% of processed grapes, comprising mainly pomace and seeds, contain valuable anthocyanins. This study aimed to enhance the extraction efficiency of these compounds from wine pomace using -green- extraction methods. Ultrasound-assisted ex- traction and enzymatic extraction were employed.
650 $aAnthocyanins
650 $aExtraction
650 $aFood processing
650 $aFood technology
650 $aPomace
650 $aVegetable products
650 $aAntocianina
650 $aBagaço
650 $aExtração
650 $aProcessamento
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
650 $aUltrassom
650 $aUva
700 1 $aSOUZA, E. F. de
700 1 $aPENHA, E. das M.
700 1 $aGOTTSCHALK, L. M. F.
700 1 $aTONON, R. V.
700 1 $aCABRAL, L. M. C.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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