01597nam a2200349 a 450000100080000000500110000800800410001910000250006024501060008526001970019150000460038852004630043465000170089765000150091465000200092965000200094965000110096965000230098065000160100365000120101965000150103165000180104665000300106465000270109465000140112165000080113570000200114370000210116370000250118470000170120970000210122621681862024-11-05       2024    bl uuuu     u00u1 u    #d1 aCORRÊA FILHO, L. C.  aWine pomace valorizationbgreen extraction strategies for bioactive compounds.h[electronic resource]  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  aRef. 4.22.60. P.22.063. IUFoST. 8-12 set.  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.  aAnthocyanins  aExtraction  aFood processing  aFood technology  aPomace  aVegetable products  aAntocianina  aBagaço  aExtração  aProcessamento  aProduto de Origem Vegetal  aTecnologia de Alimento  aUltrassom  aUva1 aSOUZA, E. F. de1 aPENHA, E. das M.1 aGOTTSCHALK, L. M. F.1 aTONON, R. V.1 aCABRAL, L. M. C.