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Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage
(Elsevier Sci LtdOxfordInglaterra, 2009)
Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
(Springer, 2019-02)
Zygosaccharomyces rouxii is the most frequent spoilage yeast species detected in concentrated grape juice. In order to reduce Z. rouxii populations and consequently extend the microbiological shelf life of this product, ...
Grape (Vitis vinifera l. cv. país) juices obtained by steam extraction
(2021-09)
Vitis vinifera L. cv. País is an ancestral Chilean grape undervalued due to its undesirable oenological characteristics. In this study, steam extraction for the production of grape juice, a new product, according to our ...
Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot
(2018-03-01)
The effect of the temperature and concentration on rheological behavior of Merlot juice concentrates was assessed using a rheometer over a wide range of temperature (1–66 °C) and concentrations (13.6–45.0 Brix) at shear ...
Low Occurrence of Patulin-Producing Strains of Penicillium in Grapes and Patulin Degradation during Winemaking in Chile
(AMER SOC ENOLOGY VITICULTURE, 2011)
Penicillium expansum has emerged as the cause of storage decay of table grapes (Vitis vinifera) and has been frequently isolated from apparently healthy clusters of grapes in Chile. The objectives of this study were to ...
Novel Brazilian grape cultivars.
(Yanqing, Beijing, China: ISHS Acta Horticulturae 1082, April 2015. Proceedings of the Eleventh International Conference on Grapevine Breeding and Genetics. p. 157-163., 2015)
Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
(Elsevier, 2013-09)
The effect of pH (1.7–3.2) and sugar concentration (64–68 °Brix) on the growth of Zygosaccharomyces rouxii MC9 using response surface methodology was studied. Experiments were carried out in concentrated grape juice ...
Sensory optimization of whole grape juice with added yam
(Universidade Tecnológica Federal do Paraná, 2020)
Content of resveratrol and total polyphenols in whole grape, reconstituted and sweetened juice sold in southern Brazil
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)
Desenvolvimento de método multirresíduo para determinação de agrotóxicos em suco de uva integral utilizando método QuEChERS acetato e LC-MS/MS
(Universidade Federal de Santa MariaBrasilQuímicaUFSMPrograma de Pós-Graduação em QuímicaCentro de Ciências Naturais e Exatas, 2021-02-26)
In the last century, pesticides have been widely used in agriculture due to the many benefits related to the quality and quantity of crops produced. Although they contribute to pest control and increased productivity, the ...