Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure

M. López‐Corrales; A. Fernández García; Peter Butz; B. Tauscher

doi:10.1016/j.jfoodeng.2008.07.003

ScienceGate Book Chapters

JOURNAL ARTICLE

Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure

M. López‐Corrales A. Fernández García Peter Butz B. Tauscher

Year: 2008 Journal: Journal of Food Engineering Vol: 90 (4)Pages: 415-421 Publisher: Elsevier BV

DOI: 10.1016/j.jfoodeng.2008.07.003

Get Full-Text PDF Get Analytical Report

Keywords:

Anthocyanin Chemistry Trolox Extraction (chemistry) Hydrostatic pressure Cyanidin Antioxidant Ethanol Chromatography Peonidin Food science Petunidin Malvidin Delphinidin Antioxidant capacity Biochemistry

Metrics

303

Cited By

4.72

FWCI (Field Weighted Citation Impact)

Refs

0.95

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Phytochemicals and Antioxidant Activities

Health Sciences → Medicine → Biochemistry

Fermentation and Sensory Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Antioxidant Activity and Oxidative Stress

Health Sciences → Medicine → Biochemistry

Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure

Metrics

Citation History

Topics

Related Documents

Microwave assisted extraction of anthocyanins from grape skins

Extraction of anthocyanins from muscat bailey A grape skins

Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace

Optimisation of high hydrostatic pressure assisted extraction of anthocyanins from rabbiteye blueberry pomace

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison