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Artículo
Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques
(Elsevier, 2012-06-30)
The aim of the present work was to determine whether there is any relationship between measurement by transmission and reflection (in the latter case, with and without contact with the sample). We also evaluated which ...
Artículo
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
(International Viticulture and Enolgy Society (IVES), 2020)
The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. ...
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Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
(Elsevier, 2017)
The effect of the fermentative addition of overripe seeds by-product (Pedro Ximénez white grapes, 3 g/L) on the phenolic composition and colour of red wines was studied by rapid resolution liquid chromatography (RRLC-MS) ...
Artículo
Characterization and Bioaccessibility Assessment of Bioactive Compounds from Camu-camu (Myrciaria dubia) Powders and their Food Applications
(Elsevier, 2024)
Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds. This study aimed to evaluate physicochemically, morphologically, andsensorialpowders from camu-camu obtained by spray-drying at ...
Artículo
Artículo
Optimisation of the methodology for obtaining enzymatic protein hydrolysates from an industrial grape seed meal residue
(Elsevier, 2021)
The grape pomace industry produces large quantities of protein-rich seeds, which can be a sustainable nonanimal protein source; their techno-functional properties could be exploited to improve the colour stabilisation and ...
Artículo
Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography
(Elsevier, 2023-07)
Colombian purple corn Zea mays L. by-products have been chemically characterized. To achieve this, after Amberlite XAD-7 purification and Sephadex LH-20 fractionation, the accurate anthocyanin and flavonol profile using ...
Artículo
Characterization of carotenoid profile and α-tocopherol content in Andean bee pollen influenced by harvest time and particle size
(Elsevier, 2022)
Bee pollen (BP) is a natural product with remarkable nutritional and bioactive composition. Some of the compounds of interest are carotenoids with provitamin A activity, possessing an excellent antioxidant capacity and ...
Artículo
Feasibility study on the use of visible-near-infrared spectroscopy for the screening of individual and total glucosinolate contents in broccoli
(American Chemical Society, 2012)
The potential of visible-near-infrared spectroscopy to determine selected individual and total glucosinolates in broccoli has been evaluated. Modified partial least-squares regression was used to develop quantitative models ...
Artículo
Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
(Elsevier, 2020)
Control of coffee quality has a great importance for being one of the most important raw materials within the international trade. The extractable composition of coffee has been studied in recent decades and the use of ...