Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

Abstract In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract fr...

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Bibliographic Details
Main Authors: Frederico Lopes Amorim, Mariana Barros deCerqueira Silva, Marina Gonçalves Cirqueira, Roseane Santos Oliveira, Bruna Aparecida Souza Machado, Raquel Gutierres Gomes, Carolina Oliveira de Souza, Janice Izabel Druzian, Ederlan deSouza Ferreira, Marcelo Andrés Umsza‐Guez
Format: Article
Language:English
Published: Wiley 2019-05-01
Series:Food Science & Nutrition
Subjects:
antioxidant potential
bioactive compounds
grape product
physicochemical properties
shelf life
Online Access:https://doi.org/10.1002/fsn3.981

Internet

https://doi.org/10.1002/fsn3.981

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