Results 151 to 160 of about 1,098,553 (168)

Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review

open access: yesFood Reviews International
Grape marc is a waste product produced during the winemaking process. The enormous volume of wine production worldwide creates a significant amount of grape marc each year. It is rich in nutrients and has excellent antioxidant properties.
Colin Barrow   +2 more
exaly   +2 more sources
Some of the next articles are maybe not open access.

Related searches:

Phenolic compounds and antioxidant activity from red grape marc extracts

Bioresource Technology, 2003
Carmine Negro, Antonio Miceli
exaly  

Kinetic modeling of total polyphenol extraction from grape marc and characterization of the extracts

Separation and Purification Technology, 2012
Ligia Damasceno Ferreira Marczak   +2 more
exaly  

Life cycle assessment of heat production from grape marc pellets

Journal of Cleaner Production, 2015
Ian Vázquez-Rowe, Enrico Benetto
exaly  

The use of exhausted grape marc to produce biofuels and biofertilizers: Effect of pyrolysis temperatures on biochars properties

Renewable and Sustainable Energy Reviews, 2019
Simona Bennici   +2 more
exaly  

Evaluation of mesophilic biodegraded grape marc as soil fertilizer

Applied Biochemistry and Biotechnology, 2007
María T Barral   +2 more
exaly  

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

Food Research International, 2014
Antonella Pasqualone   +2 more
exaly  

Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa

International Journal of Food Microbiology, 2013
Kate S. Howell   +2 more
exaly  

Purification of grape marc phenolic compounds through solvent extraction, membrane filtration and resin adsorption/desorption

Separation and Purification Technology, 2015
Dimitris P Zagklis   +1 more
exaly  

Home - About - Disclaimer - Privacy