| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542876 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Tannase cleaved the galloylated form of catechin releasing gallic acid. ⺠Tannase increased the antioxidant activity of grape by-products. ⺠Carbohydrases degraded the cell wall polysaccharides of grape pomace increasing the content of monosaccharides. ⺠Pectinase facilitated the release of gallic acid from grape pomace increasing the antioxidant activity. ⺠Cellulase was not efficient for phenolic release and antioxidant activity improvement.
Related Topics
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Authors
S. Chamorro, A. Viveros, I. Alvarez, E. Vega, A. Brenes,