| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538632 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Dehydration of Grechetto grape at 3 temperatures, 10, 20, or 30 °C. ⺠Total phenol content increased at 10 °C until 30% weight loss. ⺠Lutein and β-carotene decreased at 10 and 20 °C, after 30% weight loss. ⺠At 10 °C daidzein raised 10 folds until 20% weight loss, then declined when genistein rose. ⺠30 °C was a deleterious temperature for isoflavones but not for lutein.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Federica De Sanctis, Maria Grazia Silvestrini, Roberto Luneia, Rinaldo Botondi, Andrea Bellincontro, Fabio Mencarelli,