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Excitation-emission fluorescence as a tool to assess the presence of grape-must caramel in PDO wine vinegars
(Elsevier, 2019-07)
A practice in wine vinegar production is the addition of grape-must caramel to correct and unify the final colour of different batches. Although current legislation allows it, the effect in vinegars’ quality has not been ...
Assessment of UV–visible spectroscopy as a useful tool for determining grape-must caramel in high-quality wine and balsamic vinegars
(Elsevier, 2020-04)
The addition of E-150d caramel, known as grape-must caramel in vinegars, is a legal but without limitation practice in Spanish wine vinegars, as those with a protected designation of origin (PDO), for unifying the final ...
WASTE WATER FROM A CARAMEL INDUSTRY AS A PARTIAL SUBSTITUTE IN DIETS FOR PIGSWASTE WATER FROM A CARAMEL INDUSTRY AS A PARTIAL SUBSTITUTE IN DIETS FOR PIGS
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 2003)
Spectrophotometric determination of caramel content in spirits aged in oak casks
(Aoac InternationalGaithersburgEUA, 2002)
Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis
(2013-03-06)
The use of chemical preservative compounds is common in the food products industry. Caramel color is the most usual additive used in beverages, desserts, and breads worldwide. During its fabrication process, 2- and ...
Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis
(2013-03-06)
The use of chemical preservative compounds is common in the food products industry. Caramel color is the most usual additive used in beverages, desserts, and breads worldwide. During its fabrication process, 2- and ...
Aspects of caramels prepared from sucrose
(2008-12-11)
A vida comum na era da novidade. Propagandas de bens duráveis, cultura de consumo e transformações sociais (Brasil 1964-1968)
(Universidade Federal de São Paulo (UNIFESP), 2011)