This thesis has focused on the recovery of phenolic compounds from winery by-products and their use in food. In particular, we studied the lignocellulosic fractionation of grape stalks for the recovery of hemicelluloses, cellulose, lignin and antioxidants through a process of auto-hydrolysis. We also studied the influence of variety on the antioxidants extraction from Barbera, Pinot Noir and Nebbiolo grape marc. Finally, a freeze-dried extract from Barbera grape marc was used to improve the shelf-life of hazelnut paste evaluating the oxidation kinetics.
Amendola, D., Recovery of fenolic compoounds from winery by-products and their food application, in 17th WORKSHOP on the developments in the Italian PHD Research on food science technology and biotechnology, (Cesena, 19-21 September 2012), Società Editrice Il Ponte Vecchio, Cesena 2012: 13-17 [http://hdl.handle.net/10807/41353]
Recovery of fenolic compoounds from winery by-products and their food application
Amendola, Danila
2012
Abstract
This thesis has focused on the recovery of phenolic compounds from winery by-products and their use in food. In particular, we studied the lignocellulosic fractionation of grape stalks for the recovery of hemicelluloses, cellulose, lignin and antioxidants through a process of auto-hydrolysis. We also studied the influence of variety on the antioxidants extraction from Barbera, Pinot Noir and Nebbiolo grape marc. Finally, a freeze-dried extract from Barbera grape marc was used to improve the shelf-life of hazelnut paste evaluating the oxidation kinetics.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
