Effects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice.

Diblan, Sevgin; Özkan, Mehmet

Diblan, Sevgin; Özkan, Mehmet.

Afiliación

Diblan S; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Türkes Science and Technology University, Adana 01250, Turkey. Electronic address: sdiblan@atu.edu.tr.
Özkan M; Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yil Campus, Gölbasi 06830, Ankara, Turkey.

Food Chem ; 352: 129321, 2021 Aug 01.

Article en En | MEDLINE | ID: mdl-33667922

Asunto(s)

Antocianinas/análisis; Antioxidantes/análisis; Jugos de Frutas y Vegetales/análisis; Fenoles/análisis; Vitis/química; Color

Palabras clave

Albumin; Anthocyanins; Bentonite; Casein; Chitosan; Clarification; Gelatin; Phenolics

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Fenoles / Vitis / Jugos de Frutas y Vegetales / Antocianinas / Antioxidantes Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido

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