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 originale | English |
|---|---|
| Titolo della pubblicazione ospite | 17th WORKSHOP on the developments in the Italian PHD Research on food science technology and biotechnology |
| Pagine | 13-17 |
| Numero di pagine | 5 |
| Stato di pubblicazione | Pubblicato - 2012 |
| Pubblicato esternamente | Sì |
| Evento | 17th WORKSHOP on the developments in the Italian PHD Research on food science technology and biotechnology - Cesena Durata: 19 set 2012 → 21 set 2012 |
Workshop
| Workshop | 17th WORKSHOP on the developments in the Italian PHD Research on food science technology and biotechnology |
|---|---|
| Città | Cesena |
| Periodo | 19/9/12 → 21/9/12 |
Keywords
- antioxidants
- auto-hydrolysis
- hazelnut paste
- natural extracts
- oxidation kinetics