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Artículo
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
(Wiley, 2014-08)
The effect of different cold maceration times on Syrah red wines from warm climate has been evaluated. Differential colorimetry and tristimulus colorimetry were applied to colour data at different points of the vinification ...
Artículo
Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate
(Elsevier Ltd, 2021-04-16)
Currently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins fining agents. In this study, the impact of different protein fining agents on the turbidity, ...
Artículo
Analysis of food appearance properties by computer vision applying ellipsoids to colour data
(Elsevier, 2013-11)
The use of computer vision for estimating composition in food products has become wide spread in recent years, especially for products where by measuring colour or other spectral features, we are able to estimate the ...
Artículo
Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation
(Elsevier, 2013-12-01)
The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has been studied. Our attention was focused on the tristimulus colorimetry, differential colorimetry ...
Artículo
Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern
(Wiley-Blackwell, 2011-04)
The pigment composition of three Colombian guava varieties, Regional roja, Regional blanca, and Palmira ICA-1, in unripe, turning and full ripe maturity stages was studied. Lycopene was identified as the major carotenoid ...
Artículo
Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli
(Elsevier, 2014)
The use of hyperspectral imaging to (a) quantify and (b) localise total glucosinolates in florets of a single broccoli species has been examined. Two different spectral regions (vis-NIR and NIR), a number of spectral ...
Artículo
Grape seed characterization by NIR hyperspectral imaging
(Elsevier, 2013-02)
Currently, the time of grape harvest is normally determined according to the sugar level in the pulp of the berry. Nonetheless, the stage of maturation in grape seeds should be taken into account more frequently to decide ...
Artículo
Impact of adding white pomace to red grapes on the phenolic composition and color stability of syrah wines from a warm climate
(American Chemical Society, 2014-03-26)
The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition and color of Syrah red wines from a warm climate was studied. Changes on phenolic composition (HPLC), ...
Artículo
Ripeness estimation of grape berries and seeds by image analysis
(Elsevier, 2012-03)
Digital imaging has become a powerful tool for the characterization and quality control of foodstuff. Because of the need to automate processes, faster tools are needed and Computer Vision is a good alternative to chemical ...
Artículo
Effect of time and storage conditions on major volatile compounds of zalema white wine
(Hindawi, 2011)
Changes in quality attributes during bottled storage of white wine were studied. Different storage conditions, temperature, bottle position and exposure to light were studied over 1 year and their effects on major volatile ...