Results 261 to 270 of about 1,265,904 (324)

Drop-in biofuels from the co-pyrolysis of grape seeds and polystyrene

Chemical Engineering Journal, 2019
Co-pyrolysis of grape seeds and polystyrene was conducted in a fixed-bed reactor, followed by an analysis of the organic phase for possible further application as a drop-in fuel.
O. Sanahuja-Parejo, A. Veses, M. Navarro, J. López, R. Murillo, M. Callén, T. García   +6 more
semanticscholar   +1 more source

Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds.

Food Chemistry, 2020
Grape seeds are among the main constituents of grape pomace, ranging between 20% and 30% of the wet matrix; however, their oligosaccharide composition has not been studied.
D. Imperio, M. Bordiga, Cláudia P. Passos, S. Silva, M. Coimbra, F. Travaglia, M. Arlorio, J. Coïsson, L. Panza   +8 more
semanticscholar   +1 more source

From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds?

Journal of Agricultural and Food Chemistry, 2019
Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as color, astringency, and bitterness.
Pauline Rousserie, Amélie Rabot, L. GENY-DENIS   +2 more
semanticscholar   +1 more source

Enhanced aqueous two-phase extraction of proanthocyanidins from grape seeds by using ionic liquids as adjuvants

Separation and Purification Technology, 2019
Grape seeds are rich in proanthocyanidins, which are well-known natural antioxidants. In this work, an aqueous two-phase system (ATPS) based on ethanol/(NH4)2SO4 was proposed to extract and recover proanthocyanidins from grape seeds.
Lu Ran, Chong Yang, Meilin Xu, Zhibiao Yi, Dabing Ren, Lunzhao Yi   +5 more
semanticscholar   +1 more source

Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

Journal of Agricultural and Food Chemistry, 2009
In 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, Encarna, Gómez-Plaza, Adrián, Martínez-Cutillas, James A, Kennedy   +3 more
openaire   +2 more sources

Supercritical CO 2 extraction of grape seeds oil: scale‐up and economic analysis

International Journal of Food Science & Technology, 2019
This work presents a scale‐up and feasibility study for the establishment of supercritical CO₂ extraction plants to produce grape seeds oil. The scale‐up factors are determined using experimental and modelling results based on seeds from six grape ...
K. Duba, L. Fiori
semanticscholar   +1 more source

Rapid Fractionation of Grape Seed Proanthocyanidins

Journal of Agricultural and Food Chemistry, 2001
A rapid method that permits separation of grape seed proanthocyanidins according to their polymerization degrees has been developed. This method was based on liquid/liquid extraction and relative solubility of these compounds in different solvents (water, ethyle acetate, methanol, and chloroform).
C, Saucier, M, Mirabel, F, Daviaud, A, Longieras, Y, Glories   +4 more
openaire   +2 more sources

Characterization of proanthocyanidins from grape seeds

Fitoterapia, 2000
Leucoselect (grape seed selected proanthocyanidins) was analyzed. HPLC thermospray mass spectrometry (TSP-MS) allowed the detection of monomeric flavan-3-ols and dimeric proanthocyanidins. Fractionation over Sephadex LH-20 resin and analysis of the isolated fractions by gel permeation chromatography (GPC) and electrospray mass spectrometry (ESI-MS) led
B, Gabetta, N, Fuzzati, A, Griffini, E, Lolla, R, Pace, T, Ruffilli, F, Peterlongo   +6 more
openaire   +2 more sources

Vasodilating Procyanidins Derived from Grape Seeds

Annals of the New York Academy of Sciences, 2002
Abstract: We have shown in previous work that extracts of grape seeds (GSE) and skins, grape juice, and many red wines exhibit endothelium‐dependent relaxing (EDR) activity in vitro. This EDR activity involves endothelial nitric oxide (NO) release and subsequent increase in cyclic GMP levels in the vascular smooth muscle cells.
David F, Fitzpatrick, Bettye, Bing, David A, Maggi, Richard C, Fleming, Rebecca M, O'Malley   +4 more
openaire   +2 more sources

Drying kinetics of grape seeds

Journal of Food Engineering, 2008
Abstract 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, David R. Kidd, Olga Padilla-Zakour   +2 more
openaire   +1 more source