Antioxidant activity can be evaluated using cyclic voltammetry (CV). The aim of this work is to verify the efficacy of CV ...

Large quantities of defatted grape seed meal (DGSM) are discarded annually in the grape pomace industry. This residue could ...

Hyperspectral imaging is a well-known technique for quality control of food and agricultural products. This technique is ...

Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds. This study aimed to evaluate ...

Recently, the search for alternative proteins endogenous to grapes to be used as wine colour protecting agents became an ...

Colombian purple corn Zea mays L. by-products have been chemically characterized. To achieve this, after Amberlite XAD-7 ...

Due to the importance of the authentication of the botanical and geographical origin of honey, this document is focused ...

The chemical composition of wine grapes changes qualitatively and quantitatively during the ripening process. In addition ...

Bee pollen (BP) is a natural product with remarkable nutritional and bioactive composition. Some of the compounds of ...

A purification and fractionation process of the edible flowers of Tibouchina mollis and Tibouchina urvilleana followed by ...

Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to ...

Wine industry produces annually a large amount of grape pomace by-products whose bioactive compounds are extracted and ...

Our aim in this study was to outline phenolic and color characteristic that characterize the labeled unifloral resin spurge ...

Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage ...

Currently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins ...

Non-centrifugal cane sugar (NCS) samples obtained by traditional moulding and granulation, and also via a novel spray-drying ...

Overripe seeds from sun-dried grapes submitted to postharvest dehydration constitute a scarcely investigated class of ...

The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level ...

Plant proteins are biopolymers with interesting technological applications for the food industry due to their ability to ...

Developing chemometric models from near-infrared (NIR) spectra requires the use of a representative calibration set of the ...

The grape pomace industry produces large quantities of protein-rich seeds, which can be a sustainable nonanimal protein ...

During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage ...

After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could ...

The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and ...

“Persian” walnut (Juglans Regia L.) is one of the most consumed tree nuts in the world. It is rich in several bioactive ...

Bee pollen is a natural matrix widely studied in its nutritional and bioactive compounds, including carotenoids. That ...

Mango is an important tropical fruit and a source of bioactive compounds. In this work foam mat drying was used for Tommy ...

El color es una característica sensorial que es posible describir con parámetros físicos cuantificables, mediante la ...

Control of coffee quality has a great importance for being one of the most important raw materials within the international ...

An improved methodology of achieving an accurate separation of pure fractions of betacyanins and betaxanthins from Ullucus ...

The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality ...

New antioxidant films based on ethylene vinyl alcohol (EVOH) copolymer containing betalain-rich red beet were successfully ...

Walnut fruit (Juglans regia L.) is an internationally well-known product with an important tradition of consumption. Its ...

Overripe seeds are wine by-products from grapes submitted to postharvest sun drying, which induce phenolic biosynthesis ...

Extraction solvent is a very important factor in the recovery of antioxidants from natural matrices. In this study, the ...

Nopal mucilage is a complex polysaccharide with great potential in the preparation of the films to food packaging. In this ...

Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins ...

Por su gran impacto medioambiental, la gestión y reutilización de residuos agrícolas es uno de los grandes retos de la ...

Procedimiento para obtener un hidrolizado enzimático a partir de semillas sobremaduras de uva y uso del mismo. La presente ...

With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was ...

Las características de la uva en el momento de la vendimia condicionan en gran medida la calidad del vino elaborado a ...

There is substantial variation in levels of extractable phenolic compounds of red grapes (Vitis vinifera L.). Therefore, ...

The quality of 27 Moroccan Spurge (Euphorbia) honey samples was assessed. Eight physicochemical parameters and mineral ...

This work analyzed the use of electrocoagulation as substitute for sugarcane clarification process using sulfitation. It ...

Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different ...

Wood is an important source of phenolic compounds, which can be transferred to wine during aging process, improving its ...

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. ...

Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. ...

La industria vitivinícola genera toneladasde subproductos como son el orujode uva,las semillas,las lías y el raspón, cuya ...

Grape skins or their by-products from wine production are rich sources of anthocyanins and various colorless phenolics, ...

The objective of this work was verify if, based on the concentration of some key isoprenoids and the colour, olive oils ...

The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white ...

Bee pollen is a hive product, resulting from floral pollen agglutination by worker bees and it is characterized by its ...

The physicochemical characteristics of Euphorbia resinifera honey were studied. Considering the low water content, the ...

The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white ...

Five red (Rondo, Cabernet carol, Merlot, Pinot noir, Cabernet sauvignon), five white (Solaris, Riesling, Johanniter, Aurora, ...

In food industry, roselle beverages and their subproducts could be functional ingredients since they are an excellent ...

The evolution during ripening of Beta vulgaris (var. Pablo) on colour and betalain composition, not previously conducted ...

The individual preferences of 100 consumers between 20 and 30 years old for the color of 16 milk–fruit juice beverages ...

Extractable total phenolic content of American non-toasted oak (Quercus alba L.) shavings has been determined using near ...

Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection ...

This paper reports on a study of chemical characterization and colour parameters of cv. Carignan red wines from six locations ...

Wine contains polyphenols that are responsible for its quality. Moreover, phenolic compounds have antioxidant properties ...

La calidad del vino depende en gran medida de las características de la uva en el momento de la vendimia.Tradicionalmente ...

Quality of wine depends fundamentally on the condition of the components of grapes at the moment of harvest. In this ...

The amelioration of aging aptitude of Syrah red wines from warm climate regions by adding oak wood chips to the grape ...

This work includes the evaluation of 168 samples of raspberries ‘Glen Lyon’, representing whole maturation period, by ...

A purification and fractionation of Opuntia dillenii (Ker-Gawl) Haw extracts followed by betalainic and phenolic ...

The effect of the fermentative addition of overripe seeds by-product (Pedro Ximénez white grapes, 3 g/L) on the phenolic ...

Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable ...

Wine color depends not only on the amount of anthocyanin present in the grapes, but also on the amount of them that may ...

Grape pomace is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant ...

The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, ...

In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin ...

Near infrared hyperspectral imaging has been applied to grape seeds in order to select a representative subset of samples ...

The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to ...

Non-centrifugal cane sugar (NCS), also called “panela”, is a high carbohydrate-content food obtained by boil evaporation ...

The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has ...

El dispositivo de medición discreta por reflectancia de NIR multibanda del índice glucoacídico en uva para vinificación ...

Roselle is a plant that accumulates anthocyanins significantly, hence its importance as food coloring and as a source of ...

The effect of different technological practices on ulluco (ullucus tuberosus) and Opuntia dillenii has been scrutinised. ...

The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds ...

Phenolic composition, colour and morphology variables were monitored during ripening in grape seeds of Vitis vinifera L. ...

Los cambios que se producen en la uva durante la maduración en climas cálidos, como es el caso de Andalucía, provocan un ...

En esta ponencia se pretende presentar a los alumnos de la Escuela Politécnica Superior, las líneas de investigación del ...

Solanum lycopersicum L. (tomato) is a very important fruit vegetable with high economic importance and nutritional impact ...

Tomato products were analysed for their carotenoids and a-tocopherol contents to study the contribution of individual ...

The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential ...

Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral ...

BACKGROUND:Anthocyanins are the main compounds responsible for the colour of red wines and therefore itmay be important to ...

Background and Aims:Winemaking generates a large quantity of grape marc that causes environmental and economic problems, which ...

La presente invención tiene por objeto la detección e identificación de las fases de madurez del Chile Habanero de forma ...

La presente invención tiene por objeto un dispositivo que proporciona una evaluación rápida del estado de maduración de ...

Hyperspectral images of intact grapes were recorded at harvest time using a near infrared hyperspectral imaging system ...

The phenolic composition (by HPLC-DAD-MS) and color characteristics (by Imaging Tristimulus Colorimetry) of four strawberry ...

Three independent methodologies were investigated to achieve the differentiation of red grapes from different grape varieties ...

The antiproliferative effects of a purified white grape pomace extract (PWGPE), as well as of some phenolic standards on ...

Antioxidant capacity was evaluated by a cellular model (Saccharomyces cerevisiae) and chemical methods (FRAP, TEAC and ...

Characteristic vector analysis has been applied to near-infrared spectra to extract the main spectral information from ...

A new source of betalains to be used as natural colorant (Opuntia dillenii) has been studied. The stability of O.dillenii ...

The combined effect of anthocyanin−flavanol−flavonol ternary interactions on the colorimetric and chemical stability of ...

The potential use of ulluco (Ullucus tuberosus) extracts to be added as natural colorant to other products has been studied. ...

Three different varieties of Opuntia ficus-indica (R, red; Y, yellow; RY, red-yellow) have been considered in this study. ...

The effect of different cold maceration times on Syrah red wines from warm climate has been evaluated. Differential ...

The effect of salt stress (200 mM NaCl for 28 days) on physiological characteristics of Hibiscus rosa-sinensis, such as ...

The poultry meat production includes several stages. In this study, the whole process has been evaluated in order to ...

The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition ...

In this study HPLC-DAD-MS/MS was applied for the identification of compounds derived from (all-E)-β-carotene following ...

Antioxidant potential of white grape pomaces from nine different varieties has been evaluated and compared to Zalema ...

Chemical composition of seeds changes during grape ripening and this affects the sensory properties of wine. In order to ...

This paper presents an experiment making use of the near-infrared spectrum for distinguishing the wines produced in two ...

The use of hyperspectral imaging to (a) quantify and (b) localise total glucosinolates in florets of a single broccoli ...

In this work the colour of orange and mandarin juices from different varieties was evaluated by two instrumental methods: ...

This study assesses the effect of background, surrounding, thickness and dilutions on the colour specifications of orange ...

Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system ...

The development and validation of a rapid method of RRLC has been carried out to determine the phenolic composition of ...

Different white winemaking byproducts (pomace, skins, seeds, and stems) were compared as natural sources of phenolic ...

La calidad del vino depende ampliamente del estado de todos los componentes de la uva, y en este aspecto, sus semillas ...

The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has ...

This study was aimed at training a panel of assessors to evaluate specifically orange juice colour, and to establish the ...

The use of computer vision for estimating composition in food products has become wide spread in recent years, especially ...

Ultrafrozen orange juices are produced to preserve the nutritional and sensory quality of the fresh juices. However the ...

Summary: This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of ...

The impact of an industrial debittering process (DP) on nutritional and bioactive compounds in orange juice (OJ) was ...

Currently, the time of grape harvest is normally determined according to the sugar level in the pulp of the berry. ...

The potential of near-infrared hyperspectral imaging to determine anthocyanins in intact grape has been evaluated. The ...

The phenolic composition of the extractable fraction of Zalema grape pomace has been analyzed by HPLC-DAD-MS and consisted ...

El zumo de naranja es uno de los zumos de fruta más populares y de mayor consumo a nivel mundial, debido en gran parte, a ...

The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was ...

The aim of this work was to conduct a detailed colorimetric study, using transmittance and reflectance measurements, to ...

The current trend in European markets towards natural ingredients has stimulated the interest in natural colourants. When ...

The Modified Uniform Oil Colour Scale (MUOCS) is proposed for the colour specification of virgin olive oils. MUOCS has 60 ...

The applications of computer vision technology for acquiring and analysing images have been extended to the quality ...

The aim of the present work was to determine whether there is any relationship between measurement by transmission and ...

The study of the evolutions of different wine pigment families, copigmentation/polymerisation processes and colour ...

The anthocyanin composition of tamarillo (Solanum betaceum Cav., red variety) and Andes berry (Rubus glaucus Benth.) was ...

Digital imaging has become a powerful tool for the characterization and quality control of foodstuff. Because of the need ...

This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in ...

The potential of visible-near-infrared spectroscopy to determine selected individual and total glucosinolates in broccoli ...

El uso de la colorimetría triestímulo permitió evaluar la estabilidad del color de los extractos enriquecidos en antocianinas ...

This study was aimed at (1) finding out correlations between the instrumental and the sensory evaluation of color attributes ...

Marigold (Tagetes erecta) flowers are primarily used in industry for their high pigment content. Flower color development ...

The color of orange juice influences consumers' choice, hence much importance has been given to the assessment of this ...

The appearance of most of the commercialized olive oils involves both their color and turbidity depending on the different ...

The effects of organic farming, pasteurisation and addition of β-cyclodextrin on the content of vitamin C, colour, carotenoids ...

Gulupa (Passiflora edulis Sims. fo edulis) is a tropical fruit native to America. This study was undertaken to characterize ...

We have devised a more sensible approach to estimate the carotenoid content of orange juices, which can be regarded as a ...

The pigment composition of three Colombian guava varieties, Regional roja, Regional blanca, and Palmira ICA-1, in unripe, ...

Changes in quality attributes during bottled storage of white wine were studied. Different storage conditions, temperature, ...

The influence of different storage conditions on the volatile composition of young white wine was evaluated during 1 year ...

En este trabajo se evalúa el color y la composición en pigmentos (carotenoides y antocianinas) de diferentes variedades ...

El seguimiento de la maduración de la uva se realiza mediante análisis fisicoquímico y organoléptico del mosto, siendo el ...

Se ha estudiado la evolución del color de un paté pasteurizado de aceituna en diferentes condiciones de temperatura ...

Se ha demostrado la utilidad de la Colorimetría Triestímulo, específicamente el espacio de color CIELAB, en la evaluación ...

La maceración del mosto con los hollejos antes de la fermentación, como proceso de mejora de las características aromáticas ...

En este trabajo se caracteriza el color de los zumos de naranja comerciales y se explora la utilidad de las coordenadas ...

En este trabajo se caracteriza el color de los zumos de naranja comerciales y se explora la utilidad de las coordenadas ...

The color of olive oils, and of foods in general, can influence consumer choices to a large extent and can be related to ...

Se estudió la evolución del color de un vino tinto joven durante su almacenamiento en botella, y la influencia de las ...

El consumo de guayaba está muy extendido en todo el territorio colombiano, pero su cultivo se realiza en diferentes climas ...

Se ha estudiado la utilidad de la nefelometría espectral en la medida simultánea del color y turbidez en aceites de oliva ...

Procedimiento de mejora para la extracción de compuestos volátiles y cromáticos de la uva. La presente invención tiene por ...

Este trabajo presenta la optimización de las condiciones de formulación de una pasta de aceitunas. La elaboración comprendió ...

Se enumeran a continuación los objetivos que se plantearon para planificar el trabajo de esta Tesis Doctoral: 1. Estudiar ...

OBJETIVOS De acuerdo con lo expuesto en la introducción, los pigmentos carotenoides, aparte de ser responsables de la ...

The present work refers to the pollen analysis of 12 avocado honey samples from Spain. The samples were directly provided ...

Los pigmentos carotenoides son compuestos responsables de la coloración de gran número de alimentos vegetales y animales. ...

Los pigmentos carotenoides son compuestos responsables de la coloración de gran número de alimentos vegetales y animales, ...

Pollen was analysed in 25 thyme honey samples from Spain. The honey samples were provided by professional beekeepers, and ...

Color measurement of red musts is affected by errors due to the instrument architecture. The influence of bandwidth in ...

En la presente memoria, se ha realizado un estudio melitopolinológico con un total de 152 muestras de la zona noroccidental ...

In the 1930s trade transactions required that the color of wine be more rigidly specified. The wine‐colorimeter was useful ...

The trichromatic theory was applied to wines at the end of the 1930s. Trichromatic co‐ordinates, dominant wavelength, ...