Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment

Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment

The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2...

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Detalhes bibliográficos
Principais autores:	Matilde D’Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, M. Esperanza Valdés-Sánchez, M. Rosario Ramírez-Bernabé
Formato:	Artigo
Idioma:	English
Publicado em:	MDPI AG 2024-01-01
coleção:	Foods
Assuntos:	byproduct integral red grape pomace circular economy hydrostatic high pressure
Acesso em linha:	https://www.mdpi.com/2304-8158/13/1/149

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