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Artículo
A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging
(Elsevier, 2014)
Chemical composition of seeds changes during grape ripening and this affects the sensory properties of wine. In order to control the features of wines, the condition of seeds is becoming an important factor for deciding ...
Artículo
Influence of turbidity grade on color and appearance of virgin olive oil
(Wiley-Blackwell, 2011-09)
The appearance of most of the commercialized olive oils involves both their color and turbidity depending on the different technologies used for their elaboration. This research has been carried out to study the filtration ...
Artículo
Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements
(Elsevier, 2013-01)
The aim of this work was to conduct a detailed colorimetric study, using transmittance and reflectance measurements, to evaluate the possible interactions occurring among the different families of pigments comprising to ...
Artículo
Application of multivariate statistical analysis to quality control systems. Relevance of the stages in poultry meat production
(Elsevier, 2014-06)
The poultry meat production includes several stages. In this study, the whole process has been evaluated in order to determine the stages or processes which must be specially taken into account in the control system, and ...
Artículo
Characterisation of Moroccan Spurge (Euphorbia) honeys by their physicochemical characteristics, mineral contents and colour
(King Saud University, 2019)
The quality of 27 Moroccan Spurge (Euphorbia) honey samples was assessed. Eight physicochemical parameters and mineral composition were analysed and the CIELAB colour parameters (L∗, a∗, b∗, Cab ∗ and hab) were determined. ...
Artículo
Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening
(Elsevier, 2011-08)
Gulupa (Passiflora edulis Sims. fo edulis) is a tropical fruit native to America. This study was undertaken to characterize the physicochemical properties of this fruit in three maturity stages. In all stages, the pH, ...
Artículo
Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking
(Elsevier, 2022)
Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to interesting technological application such as colour protection in rich-anthocyanins beverages. ...
Artículo
Near-infrared spectroscopy and pattern-recognition processing for classifying wines of two Italian provinces
(SPIE, 2014)
This paper presents an experiment making use of the near-infrared spectrum for distinguishing the wines produced in two close provinces of Abruzzo region of Italy. A collection of 32 wines was considered, 18 of which were ...
Artículo
Effect of salt stress in the regulation of anthocyanins and color of Hibiscus flowers by digital image analysis
(American Chemical Society, 2014-07-23)
The effect of salt stress (200 mM NaCl for 28 days) on physiological characteristics of Hibiscus rosa-sinensis, such as abscisic acid (ABA) content, electrolyte leakage, and photochemical efficiency in leaves, and its ...
Artículo
Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification
(Elsevier Ltd, 2018-04)
Grape skins or their by-products from wine production are rich sources of anthocyanins and various colorless phenolics, depending on the grape variety. Phenolics have strong antioxidant and anthocyanin stabilizing properties ...