Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment

The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2...

書目詳細資料
發表在:	Foods
Main Authors:	Matilde D’Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, M. Esperanza Valdés-Sánchez, M. Rosario Ramírez-Bernabé
格式:	Article
語言:	英语
出版:	MDPI AG 2024-01-01
主題:	byproduct integral red grape pomace circular economy hydrostatic high pressure
在線閱讀:	https://www.mdpi.com/2304-8158/13/1/149

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