Karine Ines Bolson Moro

TL;DR: In this article, the effects of micronization of grape pomace (GP) and fiber concentrate from GP (FC-GP) on dietary fiber fractions, physicochemical properties, phenolic compounds, and antioxidant capacity were evaluated.

TL;DR: In this article, the authors discuss the importance of the extractive technologies applied to grape pomace that make up the principles of green chemistry such as supercritical fluid extraction (SFE), microwave-assisted extraction (MAE), microwave hydrodiffusion and gravity (MHG), ultrasound assisted extraction (UAE), pulsed electric field (PEF), and ohmic heating (OH) for food industry as they are environmental friendly processes more ecologic, economic and innovative.

TL;DR: In this article, the authors evaluated the anthocyanin stability and the formation characteristics of microencapsulated blueberry extract produced by a spray-drying method using maltodextrin DE20 and hi-maize wall materials as the standard formulation.

TL;DR: In this article, the authors used propolis extract to prolong the shelf life of the Tuscan-style sausage for 56 days and it is therefore an ingredient that can be potentially used in the preparation of this product.

TL;DR: In this article, the authors used Microwave Hydrodiffusion and Gravity (MHG) technique to extract phenolic compounds from a winemaking byproduct, the grape pomace (GP).