| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602085 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Changes in the antioxidants of grapes during processing into grape concentrate were evaluated. ⺠Processing steps that mostly influence the antioxidant composition were pinpointed. ⺠Removal of seed and fruit skin removes most of the procyanidins and anthocyanins. ⺠Subsequent clarification and filtration treatments reduce the anthocyanin content.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Esra Capanoglu, Ric C.H. de Vos, Robert D. Hall, Dilek Boyacioglu, Jules Beekwilder,