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Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes
Journal of Agricultural and Food Chemistry, 2009In this study, the grape skin and seed proanthocyanidin profiles from Monastrell x Syrah grape (Vitis vinifera L.) crosses were determined. Concentration and compositional information in extracts was determined by reversed-phase HPLC after acid-catalyzed cleavage in the presence of excess phloroglucinol. In general, the proanthocyanidin compositions of
Alberto, Hernández-Jiménez +3 more
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Interactions of Grape Seed Tannins with Salivary Proteins
Journal of Agricultural and Food Chemistry, 1998To evaluate the amount and type of condensed tannins binding salivary proteins, which are supposed to be involved in astringent sensation, model systems allowing further analyses of proteins and condensed tannins were developed. The precipitates formed after addition of grape seed tannins to salivary proteins indicate that a binding interaction occurs.
Manchado-Sarni, Pascale +2 more
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Drying kinetics of grape seeds
Journal of Food Engineering, 2008Abstract Drying of grape seeds representing waste products from white wine processing (Riesling), red wine processing (Cab Franc), and juice processing (Concord) was studied at 40, 50, and 60 °C and constant air velocity of 1.5 m/s. Equilibrium moisture content had a significant effect on the normalized drying curve and was determined for each grape ...
John S. Roberts +2 more
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Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions
Meat Science, 2020Yun-Sang Choi +2 more
exaly