Drying/encapsulation of red wine to produce ingredientes for healthy foods [PDF]
, 2017 Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation.
Alvarez Gaona, Izmari Jasel +3 more
core +2 more sources
A single supplement of a standardised bilberry (Vaccinium myrtillus L.) extract (36 % wet weight anthocyanins) modifies glycaemic response in individuals with type 2 diabetes controlled by diet and lifestyle [PDF]
, 2013 Peer reviewedPublisher ...
Bestwick, Charles +6 more
core +1 more source
Influence of Different Phenolic Copigments on the Color of Malvidin 3-Glucoside [PDF]
Journal of Agricultural and Food Chemistry, 2006 The effectiveness of seven phenolic compounds (catechin, epicatechin, procyanidin B2, caffeic acid, p-coumaric acid, myricitrin, and quercitrin) as copigments of malvidin 3-glucoside, the major anthocyanin in red wines from Vitis vinifera, using a copigment/pigment molar ratio of 1:1 was assayed in model wine solutions under the same conditions (pH=3.6,
G?mez-M?guez, Manuela +4 more
openaire +3 more sources
Theoretical Study of D-π-A Structured Malvidin for DSSC Application
Asian Journal of Chemistry, 2023 Six novel dye molecules were developed from D-π-A system and their suitability for dye sensitized solar cells (DSSCs) was evaluated using density functional theory (DFT). All the calculation were performed using B3LYP/6-311++ G (d,p) level basis set. The intermolecular charge transfer was examined using Frontier molecular orbitals.
X. Mary Josephine +3 more
openaire +1 more source
Molecules, 2020 ‘Mencía’/‘Jaen’ it’s an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.O., respectively.
Fernanda Cosme +6 more
doaj +1 more source
Tailoring bilberry powder functionality through processing: effects of drying and fractionation on the stability of total polyphenols and anthocyanins. [PDF]
, 2019 Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals.
Alminger, Marie +5 more
core +3 more sources
Molecules, 2014 The stability of anthocyanins from grape skins after applying different extraction techniques has been determined. The following compounds, previously extracted from real samples, were assessed: delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3 ...
Ali Liazid +4 more
doaj +1 more source
Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
Foods, 2020 This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s)
Filip Dujmić +12 more
doaj +1 more source
Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes
Molecules, 2021 Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods).
Paul Muñoz +3 more
doaj +1 more source
Application of differential colorimetry to evaluate anthocyanin-flavonol-flavanol ternary copigmentation interactions in model solutions [PDF]
, 2015 The combined effect of anthocyanin−flavanol−flavonol ternary interactions on the colorimetric and chemical stability of malvidin-3-glucoside has been studied.
Belén Gordillo +9 more
core +3 more sources