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Mostrando ítems 11-20 de 28
Artículo
Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process
(Elsevier, 2019)
This work analyzed the use of electrocoagulation as substitute for sugarcane clarification process using sulfitation. It was evaluated technological parameters (Icumsa color and turbidity), phenolic compounds content and ...
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), ...
Patente. Invención
Sistema automático de detección e identificación de fases de madurez del Chile Habanero y frutos similares
(Oficina Española de Patentes y Marcas (OEPM), 2015-12-01)
La presente invención tiene por objeto la detección e identificación de las fases de madurez del Chile Habanero de forma automática en un sensor de color RGB y de manera puntual sobre la superficie del fruto, que es ...
Artículo
Near infrared hyperspectral imaging: recent applications in the oenological and viticultural sectors
(SAGE Publications, 2016)
Artículo
Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity
(Elsevier, 2017)
In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as foam stabilizers (0–1.50 g/100 g), as well as ...
Capítulo de Libro
Applications of Voltammetric Analysis to Wine Products
(IntechOpen, 2017-06)
Wine contains polyphenols that are responsible for its quality. Moreover, phenolic compounds have antioxidant properties and benefits on human health. Cyclic voltammetry (CV) was the first electrochemical method used for ...
Artículo
Colour training and colour differences thresholds in orange juice
(Elsevier, 2013-12)
This study was aimed at training a panel of assessors to evaluate specifically orange juice colour, and to establish the colour difference threshold in orange juice for a trained and untrained panel. Panellists were first ...
Artículo
Industrial orange juice debittering: Impact on bioactive compounds and nutritional value
(Elsevier, 2013-05)
The impact of an industrial debittering process (DP) on nutritional and bioactive compounds in orange juice (OJ) was studied. The DP was aimed at removing bitter components in OJ by physical adsorption in a resin. The ...
Artículo
Digital Image Analysis and Visual Evaluation of Orange Juice: Influence of Different Measurements' Conditions
(Springer Nature, 2014-01)
This study assesses the effect of background, surrounding, thickness and dilutions on the colour specifications of orange juice (OJ) analyzed by digital image and visual evaluation. A commercial OJ was diluted with distilled ...
Artículo
Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins
(MDPI, 2019)
Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on ...