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Artículo
The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition
(Instituto de la Grasa, CSIC, 2016)
The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations ...
Artículo
Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology
(MDPI, 2021)
After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could be extracted and revalorized by the wine industry due to their high techno-functional value for ...
Artículo
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
(Institute of Agricultural and Food Information, 2012)
The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripen- ing time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of ...
Artículo
Study of Phenolic Extractability in Grape Seeds by Means of ATR-FTIR and Raman Spectroscopy
(Elsevier, 2017)
Near infrared hyperspectral imaging has been applied to grape seeds in order to select a representative subset of samples according to their spectral features in the 900–1700 nm range. Afterwards, selected grape seeds have ...
Artículo
Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: Application of the characteristic vector method to near-infrared spectra
(American Chemical Society, 2015)
Characteristic vector analysis has been applied to near-infrared spectra to extract the main spectral information from hyperspectral images. For this purpose, 3, 6, 9, and 12 characteristic vectors have been used to ...
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 ...
Artículo
Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics
(John Wiley and Sons Ltd, 2016)
BACKGROUND:Anthocyanins are the main compounds responsible for the colour of red wines and therefore itmay be important to evaluate the contentof the aforesaid secondary metabolites duringgraperipeningdueto the crucial ...
Artículo
Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
(Taylor & Francis, 2011)
The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition. Flavan-3-ols (monomers and dimers), prodelphinidins, hydroxybenzoic acids, ...
Artículo
Phenolic Compounds Extraction in Enzymatic Macerations of Grape Skins Identified as Low-level Extractable Total Anthocyanin Content
(Wiley-Blackwell, 2020)
Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins present in grape skin that are released to wine during the maceration stage. This amount of extractable ...
Artículo
A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts
(Institute of Agricultural and Food Information, 2009)
Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat ...