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Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains
(Elsevier Science, 2018-04)
The ability of Patagonian L. plantarum and O. oeni strains to change the volatile profile of a sterile Pinot noir wine was studied through fermentation assays,at laboratory scale. Two strains of each LAB species were ...
Aluminum (Al)-induced organic acid exudation in an Al-accumulating species from the Brazilian savanna
(2020-02-01)
Key message: Styrax camporum, an Al-accumulating species from the Cerrado, seems to rely on the exudation of citric and oxalic acids to avoid excessive Al. Abstract: Organic acid (OA) exudation by the roots of plants to ...
Produção de ácidos orgânicos radiculares de cana-de-açúcar submetida ao estresse por alumínio
(Universidade Federal de São CarlosUFSCarPrograma de Pós-Graduação em Agricultura e Ambiente - PPGAA-ArCâmpus Araras, 2019-03-01)
There are prospects of increases in the productivity of the sugarcane crop with the suitability of the varieties to the edaphoclimatic zoning. Several restrictions on the expression of the genetic potential of the varieties ...
Kinetic study of crystallization of PHB in presence of hydroxy acids
(Springer, 2009-08-01)
Poly(3-hydroxybutyrate), PHB, has been structurally modified through reaction with hydroxy acids (HA) such as tartaric acid (TA) and malic acid (MA). The crystallization kinetic of the samples was evaluated by isoconversional ...
Kinetic study of crystallization of PHB in presence of hydroxy acids
(Springer, 2009-08-01)
Poly(3-hydroxybutyrate), PHB, has been structurally modified through reaction with hydroxy acids (HA) such as tartaric acid (TA) and malic acid (MA). The crystallization kinetic of the samples was evaluated by isoconversional ...
Spectroscopic study of the interaction of Nd3+ with amino acids: Phenomenological 4f-4f intensity parameters
(1998-12-01)
We have studied the bevahior of the phenomenological 4f-4f intensity parameters in compounds of the Nd ion with glycine, L-aspartic acid, L-glutamic acid, L-histidine, DL-malic acid and Aspartame™ in aqueous solution, as ...
Spectroscopic study of the interaction of Nd3+ with amino acids: Phenomenological 4f-4f intensity parameters
(1998-12-01)
We have studied the bevahior of the phenomenological 4f-4f intensity parameters in compounds of the Nd ion with glycine, L-aspartic acid, L-glutamic acid, L-histidine, DL-malic acid and Aspartame™ in aqueous solution, as ...
Aminoacids requirement and metabolism by lactic acid bacteria
(Transworld Research Network, 2008)
Lactic acid bacteria (LAB) have numerous nutritional requirements for growth, especially nitrogen sources. The amino acid requirements appear to be strain dependent in Oenococcus oeni strains isolated from wines. By contrast ...
Monitoring large scale wine fermentations with infrared spectroscopy
(ELSEVIER, 2004)
Negative effects on wine quality and productivity caused by stuck and sluggish fermentations can be reduced significantly, if such problems are detected early through periodic chemical analysis. Infrared spectroscopy (IR) ...