Stability of polyphenolic extracts from red grape skins after thermal treatments

Considering the potential of applying grape skin extract (GSE) as functional ingredients in products that must be thermally processed, the aim of this study was to evaluate the stability of individual polyphenols in grape skin extracts submitted to heating at different temperatures. Polyphenolic com...

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Veröffentlicht in:	Chemical papers 2019-01, Vol.73 (1), p.195-203
Hauptverfasser:	Tomaz, Ivana, Šikuten, Iva, Preiner, Darko, Andabaka, Željko, Huzanić, Nera, Lesković, Matija, Karoglan Kontić, Jasminka, Ašperger, Danijela
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Anthocyanins Biochemistry Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Ethanol Grapes Heating Industrial Chemistry/Chemical Engineering Materials Science Medicinal Chemistry Original Paper Phenols Polyphenols Procyanidins Stability analysis Thermal degradation Wines
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