Buscar
Mostrando ítems 21-30 de 35
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 ...
Artículo
Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives
(Elsevier, 2014-03-15)
In this study HPLC-DAD-MS/MS was applied for the identification of compounds derived from (all-E)-β-carotene following epoxidation and oxidative cleavage. The consequences on the CIELAB colour parameters and antioxidant ...
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
Differences in colour gamut obtained with three synthetic red food colourants compared with three natural ones: pH and heat stability
(Taylor & Francis, 2013)
The current trend in European markets towards natural ingredients has stimulated the interest in natural colourants. When it is decided to replace a colourant, normally a synthetic colourant with a natural one, it is ...
Artículo
Application of multivariate statistical analyses to the study of factors affecting white wine volatile composition
(Hindawi, 2011)
The influence of different storage conditions on the volatile composition of young white wine was evaluated during 1 year of storage. The wine was bottled and stored under different conditions of temperature, position and ...
Artículo
Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region
(Elsevier, 2012-06-30)
The study of the evolutions of different wine pigment families, copigmentation/polymerisation processes and colour characteristics during the first year of ageing in oak barrel has allowed the assessment of the ageing ...