Universidad de Burgos Repositorio Repositorio
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4304

Ver estadísticas de uso
Título : Applications of Wine Pomace in the Food Industry: Approaches and Functions
Autor : García Lomillo, Javier
González San José, Mª Luisa
Publicado en: Comprehensive Reviews in Food Science and Food Safety. 2017, V. 16, n. 1, p. 3–22
Editorial : Wiley
Fecha de publicación : ene-2017
Fecha de disponibilidad: ene-2018
Resumen : Winemaking generates large amounts ofwine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
Palabras clave: antimicrobial
wine pomace
URI : http://hdl.handle.net/10259/4304
Versión del editor: http://dx.doi.org/10.1111/1541-4337.12238
Aparece en las colecciones: Artículos TECNOFOOD

Ficheros en este ítem:

Fichero Descripción Tamaño Formato
García-CRFSFS_2017.pdf390,66 kBAdobe PDFVisualizar/Abrir

Los ítems del Repositorio Institucional de la Universidad de Burgos están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.


Valid XHTML 1.0! DSpace Software Copyright © 2002-2008 MIT and Hewlett-Packard - Sobre DSpace