Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase
Davide Pedrali, Sara Barbarito, Vera Lavelli
Topics & Concepts
Food scienceChemistryCatechinWinemakingProanthocyanidinFlavonolsPasteurizationGrape seed extractBeverage industryBacillus cereusPolyphenolAntioxidantWineBiochemistryBiologyAlternative medicineBusinessCommercePathologyBacteriaGeneticsMedicinePolysaccharides and Plant Cell WallsMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant Activities