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dc.contributor.authorGarcía Lomillo, Javier 
dc.contributor.authorGonzález San José, Mª Luisa 
dc.date.accessioned2017-01-19T09:27:59Z
dc.date.available2018-01-01T03:45:07Z
dc.date.issued2017-01
dc.identifier.urihttp://hdl.handle.net/10259/4304
dc.description.abstractWinemaking 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.en
dc.description.sponsorshipAutonomous Government of Castilla y León, Spain, through the research project BU282U13.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherWileyen
dc.relation.ispartofComprehensive Reviews in Food Science and Food Safety. 2017, V. 16, n. 1, p. 3–22en
dc.subjectantimicrobialen
dc.subjectantioxidanten
dc.subjectcoloringen
dc.subjectfortificationen
dc.subjectwine pomaceen
dc.subject.otherFooden
dc.subject.otherAlimentoses
dc.titleApplications of Wine Pomace in the Food Industry: Approaches and Functionsen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1111/1541-4337.12238
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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