Grape pomace red grape skins (RGS), and white grape skins (WGS), and seeds (WGSe)
were analyzed and the chemical composition of their in vitro indigestible fraction …

Grape pomace, and insoluble and soluble dietary fiber (DF) fractions, obtained by enzymatic‐
gravimetric methods, were analyzed for neutral sugars, uranic acids, Klason lignin and …

Grape seed and peel are increasingly being used to obtain functional food ingredients such
as natural antioxidants and dietary supplements. The indigestible fraction constitutes the …

The skins of two white wine grape pomace (WWGP) and three red wine grape pomace
(RWGP) from US Pacific Northwest were analyzed for their dietary fiber (DF) and phenolic …

The availability and the potential of wine by-products, grape pomaces and stems, obtained
from ten different grape (Vitis vinifera L.) varieties (six red and four white) as raw materials …

The effects of different drying methods (40° C conventional and vacuum oven, 25° C
ambient air and freeze dry) on the stability of two red wine grape (Pinot Noir, PN and Merlot …

Stem and pomace of a white grape (Vitis vinifera) variety, Prensal Blanc, were studied for the
first time: general composition and dietary fibre components together with the total soluble …

The present work aimed at the recovery and characterization of dietary fiber and
polyphenolic compounds extracted from red grape pomace, a by-product generated after …

The composition and bioaccessibility of grape polyphenols and minerals is influenced by
grape variety and matrix. Grape constituents may be determinant for the absorption of …

Dietary fibre (DF) determinations were carried out on grape pomaces by AOAC and
spectrophotometric procedures. Insoluble dietary fibre (IDF) and Klason lignin (KL) residues …