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dc.contributor.authorGarcía Lomillo, Javier 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorPino García, Raquel del 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.date.accessioned2016-12-13T12:43:12Z
dc.date.available2016-12-13T12:43:12Z
dc.date.issued2014-12
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10259/4296
dc.description.abstractWine pomace (WP) is one of the agricultural byproducts that has received most attention from food scientists due to the wide range of interesting compounds that remain after the winemaking process. Different powdered products rich in phenolic compounds, with interesting antioxidant and antimicrobial activities, were obtained from WP by applying processes that are both environmentally friendly and economically affordable for the food industry. The products obtained showed high global antioxidant activities (ABTS assay), successfully delayed the onset of lipid oxidation in the Rancimat test, and showed different antimicrobial properties. Products derived from seed-free WP showed bactericidal effects against total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) and inhibited Enterobacteriaceae growth completely. The product derived from whole WP presented bacteriostatic activity against the three microorganism groups tested, whereas the product obtained from grape seed promoted TAMB and LAB growth but delayed Enterobacteriaceae proliferation.en
dc.description.sponsorshipAutonomous Government of Castilla y León through research projects BU268A11-2 and BU282U13en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherAmerican Chemical Societyen
dc.relation.ispartofJournal of Agricultural and Food Chemistry. 2014, V. 62, n. 52, p. 12595–12602en
dc.subjectwine byproductsen
dc.subjectantioxidant capacityen
dc.subjectRancimaten
dc.subjectantimicrobial activityen
dc.subjectspoilage populationen
dc.titleAntioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industryen
dc.typeArtículoes
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1021/jf5042678
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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