Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour

Background: Grape pomace is highly attractive for the food industry as it contains numerous bioactive molecules relevant for human health. However, in order to exploit pomace flour as a functional food ingredient for food industry, it is important understand how long-term storage affects the stabili...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco, Giovanna Giovinazzo
Format:	Article
Language:	English
Published:	MDPI AG 2022-04-01
Subjects:	grape pomace flour polyphenols fatty acids shelf life functional food
Online Access:	https://www.mdpi.com/2076-3417/12/8/3956