Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah...

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Publicado en:Food Sci Nutr
Autores principales: Amorim, Frederico Lopes, de Cerqueira Silva, Mariana Barros, Cirqueira, Marina Gonçalves, Oliveira, Roseane Santos, Machado, Bruna Aparecida Souza, Gomes, Raquel Gutierres, de Souza, Carolina Oliveira, Druzian, Janice Izabel, de Souza Ferreira, Ederlan, Umsza‐Guez, Marcelo Andrés
Formato: Artigo
Lenguaje:Inglês
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC6526673/
https://ncbi.nlm.nih.gov/pubmed/31139371
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.981
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