Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Department of Food Engineering, College of Food Engineering, State University of Campinas

Débora Tamires Vitor Pereira

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EFFECT OF TEMPERATURE ON THE EXTRACTION OF BIOACTIVE COMPOUNDS FROM GRAPE Syrah (Vitis Vinifera L.) RESIDUES USING PRESSURIZED LIQUIDS
Process Engeineering and Emerging Technologies (ET)

Débora Tamires Vitor Pereira ¹ ; Juliane Viganó ¹

¹ Department of Food Engineering, College of Food Engineering, State University of Campinas

Pressurized liquid extraction

Bioactive compounds

Antioxidant capacity

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70958
KINETICS OF THE EXTRACTION OF PHENOLIC COMPOUNDS FROM GRAPE Syrah (Vitis Vinifera L.) RESIDUES USING PRESSURIZED LIQUIDS
Process Engeineering and Emerging Technologies (ET)

Débora Tamires Vitor Pereira ¹ ; Francisco Manuel Barrales ¹

¹ Department of Food Engineering, College of Food Engineering, State University of Campinas

mathematical modeling

phenolic compounds

Pressurized liquid extraction

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70959

Co-authors (2)

Publications in other proceedings

cobeq-2016
O Perfil dos Compostos Voláteis de Cerveja Stout com Fermentação dos Frutos do Café Maduro