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Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines
(2011)
Anthocyanins in aged Cabernet Sauvignon red wines were studied by HPLC-MS. The major anthocyanin in 6, 7, and 8 year old red wine extracts was the dimer vitisin A produced by condensation of malvidin-3-O-glucoside mediated ...
Drying/encapsulation of red wine to produce ingredients for healthy foods
(PAGEPress, 2017)
Abstract: Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because ...
Modulation of cytochrome P450 activity in the kidney of rats following long-term red wine exposure
(2002)
Cytochrome P450 (CYP)-dependent oxidation of lauric acid, p-nitrophenol and ethanol by microsomal fractions of kidney were studied in control rats and in animals given either ethanol, red wine, or alcohol-free red wine for ...
Modulation of rat liver cytochrome P450 activity by prolonged red wine consumption
(2002)
Cytochrome P450-dependent oxidation of lauric acid, p-nitrophenol and ethanol by liver microsomal fractions were studied in control rats and in animals given either ethanol, red wine, or alcohol-free red wine for 10 weeks. ...
DETERMINATION OF LOW MOLECULAR WEIGHT CARBOHYDRATES IN CABERNET SAUVIGNON RED WINES
(Sociedad Chilena de Química, 2009)
Drying/encapsulation of red wine to produce ingredientes for healthy foods
(PAGEPress, 2017-12)
Epidemiological evidence indicates that moderate consumption of red wine reducesthe incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their ...
Polyphenols and Red Wine as Antioxidants against Peroxynitrite and other Oxidants
(Sociedad de Biología de Chile, 2004)
Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines
(Elsevier, 2018-05)
The aim of this study was to evaluate the effect of the simulated gastro-intestinal (GI) digestion on the phenolic profile and the antioxidant capacity (AC) of grapes and red wines. Mouth and stomach digestion increased ...
Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage
(Wiley Blackwell Publishing, Inc, 2017-09)
Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before atomization. The retention of Total Monomeric Anthocyanins (TMA) in ...
Caracterização físico-química e sensorial comparativa de vinho tinto e fermentado de amora
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-18)
Over the centuries, viticulture and winemaking have expanded throughout the world, as well as the raw materials were being added to the resulting fermented fruit. One is the blackberry much appreciated raw or used to make ...