Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract
Carla Andressa Almeida Farias, Débora Piovesan de Moraes, Micheli Lazzaretti, Daniele de Freitas Ferreira, Giovani L. Zabot, Juliano Smanioto Barin, Cristiano Augusto Ballus, Milene Teixeira Barcia
Topics & Concepts
DehydrationChemistryMoistureDegradation (telecommunications)Grape seedFood sciencePulp and paper industryMicrowavePhenolsOrganic chemistryBiochemistryComputer scienceEngineeringTelecommunicationsMicrobial Inactivation MethodsPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research