2024-03-29T00:46:01Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/219292021-09-10T09:28:52Zcom_10324_1173com_10324_931com_10324_894col_10324_1373
Microwave assisted extration of grape marc: comparison to conventional process and economic evaluation
Sólyom, Katalin
Álvarez Martín, Ana
Cocero Alonso, María José
Mato Chaín, Rafael Bartolomé
Producción Científica
The extent worldwide production of grapes and wine has to deal with the disposal of 9 tonnes grape residue. This residue is rich in valuable compounds such as polyphenols, flavonoids, anthocyanins and stilbene derivatives, to which positive antioxidant and antimicrobial effects are attributed. The extraction of these compounds and their ommercialization can give added value to the reused industrial residue.
2016-12-22T12:10:54Z
2016-12-22T12:10:54Z
2014
info:eu-repo/semantics/conferenceObject
http://uvadoc.uva.es/handle/10324/21929
eng
http://www.rrbconference.com/
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 International