Browsing Tecnologia dels Aliments by Author "King, Jerry W."

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Extraction of anthocyanins and flavan-3-ols from red grape pomace continuously by coupling hot water extraction with a modified expeller.

Monrad, Jeana K.; Suárez, Manuel; Motilva Casado, Mª José; King, Jerry W.; Srinivas, Keerthi; Howard, Luke R. (Elsevier, 2014)

A continuous aqueous-based extraction systemwas developed to extract anthocyanins and flavan-3-ols from red grape pomace. The system consisted of a modified midget expeller with multiple water injection ports which allowed ...