Recovery of fenolic compoounds from winery by-products and their food application

Danila Amendola

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

This thesis has focused on the recovery of phenolic compounds from winery by-products and their use in food. In particular, we studied the lignocellulosic fractionation of grape stalks for the recovery of hemicelluloses, cellulose, lignin and antioxidants through a process of auto-hydrolysis. We also studied the influence of variety on the antioxidants extraction from Barbera, Pinot Noir and Nebbiolo grape marc. Finally, a freeze-dried extract from Barbera grape marc was used to improve the shelf-life of hazelnut paste evaluating the oxidation kinetics.
Lingua originaleEnglish
Titolo della pubblicazione ospite17th WORKSHOP on the developments in the Italian PHD Research on food science technology and biotechnology
Pagine13-17
Numero di pagine5
Stato di pubblicazionePubblicato - 2012
Evento17th WORKSHOP on the developments in the Italian PHD Research on food science technology and biotechnology - Cesena
Durata: 19 set 201221 set 2012

Workshop

Workshop17th WORKSHOP on the developments in the Italian PHD Research on food science technology and biotechnology
CittàCesena
Periodo19/9/1221/9/12

Keywords

  • antioxidants
  • auto-hydrolysis
  • hazelnut paste
  • natural extracts
  • oxidation kinetics

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