Nutrición y Bromatología, Toxicología y Medicina Legal
Colecciones en esta comunidad
Envíos recientes
-
Artículo
Impact of pH and Temperature on the Colour and Betalain Content of Colombian Yellow Pitaya Peel (Selenicereus Megalanthus)
(Springer Nature, 2016)The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential ...
-
Artículo
Effect of Technological Practices on Individual Betalains and Antioxidant Activity of Columbian Betalain-rich Raw Materials
(Wiley-Blackwell, 2016)The effect of different technological practices on ulluco (ullucus tuberosus) and Opuntia dillenii has been scrutinised. ...
-
Artículo
Effect of Early Leaf Removal on Vitis Vinifera L. cv. Tempranillo Seeds During Ripening Based on Chemical and Image Analysis
(Elsevier, 2016)Phenolic composition, colour and morphology variables were monitored during ripening in grape seeds of Vitis vinifera L. ...
-
Artículo
Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation
(Springer Nature, 2016)Roselle is a plant that accumulates anthocyanins significantly, hence its importance as food coloring and as a source of ...
-
Artículo
Comparative Physiology During Ripening in Tomato Rich-anthocyanins Fruits
(Springer Nature, 2016)Solanum lycopersicum L. (tomato) is a very important fruit vegetable with high economic importance and nutritional impact ...
-
Artículo
Pigment Composition and Antioxidant Capacity of Betacyanins and Betaxanthins Fractions of Opuntia Dillenii (Ker Gawl) Haw Cactus Fruit
(Elsevier, 2017)A purification and fractionation of Opuntia dillenii (Ker-Gawl) Haw extracts followed by betalainic and phenolic ...
-
Artículo
Physicochemical and Sensory (Aroma and Colour) Characterisation of a Non-centrifugal Cane Sugar (“panela”) Beverage
(Elsevier, 2017)Non-centrifugal cane sugar (NCS), also called “panela”, is a high carbohydrate-content food obtained by boil evaporation ...
-
Artículo
Improving the Color and Aging Aptitude of Syrah Wines in Warm Climate by Wood–grape Mix Maceration
(Springer Nature, 2017)The amelioration of aging aptitude of Syrah red wines from warm climate regions by adding oak wood chips to the grape ...
-
Artículo
Measurement of Ripening of Raspberries (Rubus idaeus L) by Near Infrared and Colorimetric Imaging Techniques
(Springer Nature, 2017)This work includes the evaluation of 168 samples of raspberries ‘Glen Lyon’, representing whole maturation period, by ...
-
Artículo
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 ...
-
Artículo
Niveles de vitamina D en sangre materna y su relación con el consumo de pescado y los parámetros antropométricos de los recién nacidos en una cohorte de parejas madre/hijos de Sevilla
(Elsevier, 2023-09)Introducción Comparar los niveles de vitamina D maternos con la zona de residencia o el consumo de pescado, así como su ...
-
Artículo
Phenolic Compounds and Antioxidant Activity of Twelve Grape Cultivars Measured by Chemical and Electrochemical Methods
(Springer Nature, 2018)Five red (Rondo, Cabernet carol, Merlot, Pinot noir, Cabernet sauvignon), five white (Solaris, Riesling, Johanniter, Aurora, ...
-
Artículo
Location Effects on the Polyphenolic and Polysaccharidic Profiles and Colour of Carignan Grape Variety Wines from the Chilean Maule Region
(Elsevier, 2018)This paper reports on a study of chemical characterization and colour parameters of cv. Carignan red wines from six locations ...
-
Artículo
Visual and instrumental evaluation of orange juice color: A consumers' preference study
(Wiley-Blackwell, 2011-12)This study was aimed at (1) finding out correlations between the instrumental and the sensory evaluation of color attributes ...
-
Artículo
Influence of Oak Wood Chips–grape Mix Maceration on the Extraction of Anthocyanins from Low‑extractable Anthocyanin Content Red Grapes
(Springer Nature, 2017)Wine color depends not only on the amount of anthocyanin present in the grapes, but also on the amount of them that may ...
-
Artículo
Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships
(Springer Nature, 2018)The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted ...
-
Artículo
Plastid analysis of pigmented undifferentiated cells of marigold Tagetes erecta L. by transmission electron microscopy
(Springer Nature, 2011-10)Marigold (Tagetes erecta) flowers are primarily used in industry for their high pigment content. Flower color development ...
-
Artículo
Colorimetric Analysis of Hibiscus Beverages and their Potential Antioxidant Properties
(Springer Nature, 2018)In food industry, roselle beverages and their subproducts could be functional ingredients since they are an excellent ...
-
Artículo
Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening
(Elsevier, 2011-08)Gulupa (Passiflora edulis Sims. fo edulis) is a tropical fruit native to America. This study was undertaken to characterize ...
-
Artículo
Influence of turbidity grade on color and appearance of virgin olive oil
(Wiley-Blackwell, 2011-09)The appearance of most of the commercialized olive oils involves both their color and turbidity depending on the different ...