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Mostrando ítems 11-20 de 25
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
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 ...
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 ...
Artículo
Detailed Phenolic Composition of White Grape by-products by RRLC/MS and Measurement of the Antioxidant Activity
(Elsevier, 2014)
The development and validation of a rapid method of RRLC has been carried out to determine the phenolic composition of winemaking by-products (pomaces, seeds, skins and stems). Thirty-one phenolic compounds belonging to ...
Artículo
Comparative Study of the Enological Potential of DifferentWinemaking Byproducts: Implications in the Antioxidant Activityand Color Expression of Red Wine Anthocyanins in a Model Solution
(American Chemical Society, 2014)
Different white winemaking byproducts (pomace, skins, seeds, and stems) were compared as natural sources of phenolic compounds having biological and sensory properties of enological interest. Antioxidant and copigmentation ...
Artículo
Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
(Elsevier, 2017)
The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to control the extractability of phenolic compounds from grape skins, which depends significantly on ...