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Article
Estilbenos como una alternativa sostenible al anhídrido sulfuroso en vinos
(EDP Sciences, 2023-11-23)
El anhídrido sulfuroso (SO2) es el conservante más empleado en la industria agroalimentaria y enológica por sus propiedades antioxidantes y antimicrobianas. Sin embargo, también es un alérgeno que puede provocar problemas ...
Article
Synergism Effect between Phenolic Metabolites and Endogenous Antioxidants in Terms of Antioxidant Activity
(Universidade Federal do Espírito Santo, 2014)
Polyphenolic compounds, widely distributed in plant kingdom, have been exhaustively studied for their bioactive properties specially antioxidant activity. However, they are extensively metabolized by human organism and ...
Article
Color-copigmentation Study by Tristimulus Colorimetry (CIELAB) in Red Wines Obtained from Tempranillo and Graciano Varieties
(Elsevier, 2013)
A study of the changes of copigmentation phenomenon in wines elaborated from different varieties has been undertaken. Colorimetric measurement of Tempranillo (T) and Graciano (G) monovarietal wines, and two 80:20 blend ...
Article
Effects of Salinity Stress on Carotenoids, Anthocyanins, and Color of Diverse Tomato Genotypes
(American Chemical Society, 2011)
One nonanthocyanin-accumulating (Ailsa Craig) and three anthocyanin-accumulating tomato genotypes (Anthocyanin fruit type, Atroviolaceum, and Sun Black) were analyzed to assess differences in their carotenoid and anthocyanin ...
Article
Effects of Farming Practices on the Quality of Ultra-frozen Mandarin Juice
(Wiley-Blackwell, 2012)
The effects of the farming type (organic or conventional) and cyclodextrin addition on the quality (loss of ascorbic acid, carotenoids composition, color and antioxidant activity) of freshly squeezed, nonpasteurized, ...
Article
Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
(Hindawi, 2019)
Background and Aims:Tryptophan is involved in the formation of bioactive compounds, such as melatonin (MEL) and3-indoleacetic acid (3-IAA), by yeast. Melatonin is a neurohormone whose occurrence in wine has been widely ...
Article
Optimisation of an Oak Chips-grape Mix Maceration Process. Influence of Chip Dose and Maceration Time
(Elsevier, 2016)
Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the ...
Article
Physicochemical Properties, Colour, Chemical Composition, and Antioxidant Activity of Spanish Quercus Honeydew Honeys
(Springer, 2019)
The emergent market for honeydew honeys in Europe prompt to increasing requirements of consumers and honey industry for the characterisation of this type of honey. The aim of this study was to characterise 59 samples of ...
Article
Aplicación de Gamificación en toxicología forense, llevando la ciencia a las letras
(Real e Ilustre Colegio Oficial de Farmacéuticos, 2023)
Se ha implementado un Ciclo de Mejora en el Aula (CIMA) en la asignatura Policía científica y Toxicología Forense para el curso 2022/23. El objetivo principal de este CIMA es introducir un nuevo modelo metodológico en ...
Article
Vinegarscan: A computer tool based on ultraviolet spectroscopy for a rapid authentication of wine vinegars
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Ultraviolet-visible (UV-vis) spectroscopy has shown successful results in the last few years to characterize and classify wine vinegar according to its quality, particularly those with a protected designation of origin ...