Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract-Reference-Cited by-同舟云学术

Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract

Published:2019-02 Issue:4 Volume:43 Page:e12788
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Cristea Elena¹^ORCID,Sturza Rodica²^ORCID,Jauregi Paula³^ORCID,Niculaua Marius⁴^ORCID,Ghendov‐Moșanu Aliona¹^ORCID,Patras Antoanela⁵^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Food Technology Technical University of Moldova Chisinau Republic of Moldova

2. Department of Chemistry, Faculty of Food Technology Technical University of Moldova Chisinau Republic of Moldova

3. Department of Food and Nutritional Sciences University of Reading Reading United Kingdom

4. Research Center for Oenology, Romanian Academy Iasi Romania

5. Department of Exact Sciences, Faculty of Horticulture “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine of Iasi Iasi Romania

Funder

Agence Universitaire de la Francophonie

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12788

Reference38 articles.

1. pH dependent antioxidant activity of lettuce ( L. sativa ) and synergism with added phenolic antioxidants

2. Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques

3. Dietary antioxidants—past, present and future?

4. Acylated anthocyanins as stable, natural food colorants—A review;Bakowska‐Barcak A.;Polish Journal of Food and Nutrition Sciences,2005

5. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton R.;American Journal of Enology and Viticulture,2001

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