Title of article :
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics Original Research Article
Author/Authors :
Giorgia Spigno، نويسنده , , Lorenza Tramelli، نويسنده , , Dante Marco De Faveri، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Abstract :
Viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords :
Antioxidant activity , Freeze-drying , Solvent extraction , Wine-making wastes , Phenolic compounds
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering
