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Artículo
Cyclic Voltammetry to Evaluate the Antioxidant Potential in Winemaking by-products
(Elsevier, 2017)
Grape pomace is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant properties and potential benefits to human health. Cyclic voltammetry (CV) has been used to ...
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
Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk
(Institute of Agricultural and Food Information, 2009)
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of ...
Artículo
Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
(American Chemical Society, 2017)
The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, it has been proven the existence of synergisms on the perceived astringency when phenolic acids ...
Artículo
Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
(Elsevier, 2016)
Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral imaging characteristics. Proanthocyanidin composition was studied using HPLC-MS for oligomers ...
Artículo
Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions
(Institute of Agricultural and Food Information, 2014)
We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence ...
Artículo
On the Use of Vibrational Spectroscopy and Scanning Electron Microscopy to Study Phenolic Extractability of Cooperage Byproducts in Wine
(Springer Nature, 2019)
Wood is an important source of phenolic compounds, which can be transferred to wine during aging process, improving its properties, from an organoleptic point of view. Therefore, understanding and optimizing the extractability ...
Artículo
Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging
(Elsevier, 2018)
Extractable total phenolic content of American non-toasted oak (Quercus alba L.) shavings has been determined using near infrared hyperspectral imaging. A like-wine model solution was used for the simulated maceration ...
Artículo
Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools
(MDPI, 2018)
Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection was carried out and the phenolic content of these samples was determined. Then, quantitative (modified ...
Artículo
Determination of Technological Maturity of Grapes and Total Phenolic Compounds of Grape Skins in Red and White Cultivars During Ripening by Near Infrared Hyperspectral Image: A Preliminary Approach
(Elsevier, 2014)
Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system (900-1700 nm). Spectral data have been correlated with grape skin total phenolic concentration, sugar ...