GRAPE

作品数：349被引量：690H指数：13
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The Use of Secondary Grape Biomass in Beef Cattle Nutrition on Carcass Characteristics, Quality and Shelf Life of Meat
《Food and Nutrition Sciences》2024年第6期447-469,共23页Vitor L. Molosse Guilherme L. Deolindo Rafael V. P. Lago Bruna Klein Claiton A. Zotti Marcelo Vedovato Marcylene V. da Silveira Priscila M. Copetti Maria R. C. Schetinger Juscivete F. Favero Eliana L. Fiorentin Aleksandro S. da Silva 
We determined whether the inclusion of 100 g/kg dry matter of grape pomace silage (GPS) and grape pomace bran (GPB) as substitutes for other traditional fiber sources in the diet of steers (Charolais x Nellore) would ...
关键词：Animal Nutrition Antioxidant BIOMASS GRAPE Meat Quality MICROBIOLOGY RESIDUE 
The Effect of Sample Date and Timing of Cuttings for Maximum Propagation Efficiency of the Grape, <i>Vitis aestivalis</i>“Norton/Cynthiana”
《Food and Nutrition Sciences》2018年第3期268-276,共9页Amanda L. Uhls Nolan Jolley Tony V. Johnston John D. DuBois 
Vitis aestivalis “Norton/Cynthiana” is a grape native to North America and utilized in the commercial wine industry. The purpose of this research was to determine the appropriate time of year and/or time after last ...
关键词：VITIS aestivalis NORTON Cynthiana GRAPE PROPAGATION Rooting 
The Influence of Abrasive Pretreatment on Hot Air Drying of Grape被引量：1
《Food and Nutrition Sciences》2015年第3期355-364,共10页Giuseppina Adiletta Wijitha Senadeera Loredana Liguori Alessio Crescitelli Donatella Albanese Paola Russo 
The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce raisins is a very sl...
关键词：GRAPE Drying RAISIN ABRASIVE PRETREATMENT SUGAR Content Shrinkage Texture REHYDRATION 
Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts被引量：4
《Food and Nutrition Sciences》2014年第4期351-360,共10页Hiba N. Rajha Nicolas Louka Nada El Darra Zeina Hobaika Nadia Boussetta Eugène Vorobiev Richard G. Maroun 
In this study phenolic compounds extraction from grape byproducts was conducted using pure water as a solvent. High temperatures and low time incubation periods were used in the aim of reducing the cost of the process...
关键词：PHENOLIC Compounds GRAPE BYPRODUCTS OPTIMIZATION AQUEOUS Extraction RESPONSE Surface Methodology 
Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process被引量：4
《Food and Nutrition Sciences》2014年第4期397-409,共13页Hiba N. Rajha Nada El Darra Zeina Hobaika Nadia Boussetta Eugene Vorobiev Richard G. Maroun Nicolas Louka 
The current work concerns the optimization process of phenolic compounds solid liquid extraction from grape byproducts at high temperatures and short incubation times. The effect of five experimental parameters (solid...
关键词：PHENOLIC Compounds GRAPE BYPRODUCTS EXTRACTION Optimization Response Surface Methodology Antioxidant 
Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (<i>Vitis labrusca</i>) after Simulated Gastro-Intestinal Transit and Evaluation of <i>in Vitro</i>Antimicrobial Activity被引量：2
《Food and Nutrition Sciences》2014年第1期60-65,共6页Tiziana Granese Federica Cardinale Autilia Cozzolino Selenia Pepe Maria Neve Ombra Filomena Nazzaro Raffaele Coppola Florinda Fratianni 
The influence of a simulated digestive process on some biochemical and biological aspects of strawberry grape (Vitis labrusca) was investigated. The amount of total polyphenols and anthocyanins as well as the antioxid...
关键词：STRAWBERRY GRAPE ANTIOXIDANTS POLYPHENOLS Anthocyanins Antimicrobial Activity 
Antioxidants from Syrah Grapes (<i>Vitis vinifera L</i>.<i>cv</i>. <i>Syrah</i>). Extraction Process through Optimization by Response Surface Methodology
《Food and Nutrition Sciences》2013年第12期1209-1220,共12页Youssef El Hajj Espérance Debs Catherine Nguyen Richard G. Maroun Nicolas Louka 
In this work, optimization of phenolic compounds (PC) and monomeric anthocyanins (MA) extraction from Syrah (Sy) wine grapes (Vitis vinifera L. cv. Syrah) using response surface methodology was conducted. The comparis...
关键词：Phenolic Compounds MONOMERIC Anthocyanins Antiradical SCAVENGING Potential Extraction OPTIMIZATION GRAPE Time Solvent and Temperature 
Antioxidant Potential of Extracts from Processing Residues from Brazilian Food Industries
《Food and Nutrition Sciences》2013年第8期211-218,共8页Natália Mezzomo Daniela A. Oliveira Sandra R. S. Ferreira 
The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with di...
关键词：SUPERCRITICAL Fluid Extraction SHRIMP Residue GRAPE POMACE 
Influence of Micronized Chitosan on Antioxidative Activities in Grape Juice
《Food and Nutrition Sciences》2013年第8期224-228,共5页Po-Jung Chien Chi-Ming Li Chi-Heng Lee Hsuan-Hung Chen 
The antioxidant activity of chitosan before micronization (BMC, average particle size of 1850 ± 26.3 μm) and after micronization (AMC, average particle size of 1.37 ± 0.2 μm) in grape juice was studied. Antioxidan...
关键词：MICRONIZATION CHITOSAN GRAPE JUICE ANTIOXIDATIVE Activity 
An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology
《Food and Nutrition Sciences》2013年第6期650-659,共10页Hiba N. Rajha Nada El Darra Eugène Vorobiev Nicolas Louka Richard G. Maroun 
Due to their beneficial effects on human health, phenolic compounds are increasingly attracting the attention of scientists and researchers all over the world. The main interest is in the extraction process of those n...
关键词：PHENOLIC Compounds GRAPE BYPRODUCTS Extraction OPTIMIZATION Free RADICAL SCAVENGING Activity 
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