Events The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing

Event submissions

Published

10.3390/Foods2022-12960

This submission belongs to the session 6. Nutraceuticals and Functional Foods of the event The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing

Published date

30 Sep, 2022

Academic Editor

Arun Bhunia

Citation

F. Chamorro, Paz Otero, M. Carpena, P. Garcia-Oliveira, A. G Pereira, R. Perez-Gregorio, M. Fraga-Corral, Jianbo Xiao, J. Simal-Gandara, M.A. Prieto, Chemical and nutritional characterization of by-products from the wine industry. Source of healthy ingredients for the formulation of nutraceuticals and functional foods, in Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing, 1 October–15 October 2022, MDPI: Basel, Switzerland, doi: 10.3390/Foods2022-12960

Facebook

Twitter

Chemical and nutritional characterization of by-products from the wine industry. Source of healthy ingredients for the formulation of nutraceuticals and functional foods

F. Chamorro ¹

Paz Otero ¹

M. Carpena ¹

P. Garcia-Oliveira ^1,2

A. G Pereira ^2,3

R. Perez-Gregorio ^3,4

M. Fraga-Corral ^1,2

Jianbo Xiao ¹

J. Simal-Gandara ¹

M.A. Prieto ^1,2

1. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain

2. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal

3. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain.

4. REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal

Abstract

Keywords

Vitis vinifera L.

grape pomace

phytochemicals

bioactivity

extraction

food industry

pharmaceutical

phenolic compounds

Manuscript

sciforum-064986.pdf

Poster

Chemical and nutritional characterization of by-products from the wine industry. Source of healthy ingredients for the formulation of nutraceuticals and functional foods.pdf