Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Pisco Bagasse As A Potential Source Of Bioactive Compounds - A Review
Author: Farias-Campomanes A.M.
Meireles M.A.A.
Abstract: Pisco is a traditional beverage from Peru (South America) produced by the fermentation of pisco grapes. This article discusses the by-products of pisco production as a potential source of bioactive compounds; until now, pisco bagasse has had no industrial application. There is a knowledge gap that is the result of the lack of qualitative and quantitative information in the literature about the by-product of pisco production. Thus, we focus on the benefits that may be obtained with pisco by-product recovery, utilizing a literature review - including articles and patents - of the by-product generated in the production of wine and of the differences between the pisco and wine processes. This article analyzes the chemical composition, the biological activity and the major uses of pisco by-product, in addition to the applications for and biological activity of the extracts obtained through different extraction methods. © 2013 Bentham Science Publishers.
Rights: fechado
Identifier DOI: 10.2174/1872212111307010004
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-84876744472.pdf246.68 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.