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Towards integral utilization of grape pomace from winemaking process: A review
(Pergamon-Elsevier Science Ltd, 2017-07)
Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. ...
Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)
(Wiley, 2015)
Background: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with
unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition ...
Bioactive compounds and antioxidant capacity of grape pomace flours
(Elsevier B.V., 2021-01-01)
Grape pomace is the main residue from juice and wine industries, and their derived products such as flours, can be a rich source of phenolic compounds and antioxidants. The overall objective of this study was to assess the ...
Water activity and temperature effects on growth and mycotoxin production by Alternaria alternata strains isolated from Malbec wine grapes
(Wiley Blackwell Publishing, Inc, 2017-02)
Aims: To study the effects of water activity (aW; 0·99, 0·98, 0·97, 0·96 and 0·95), temperature (15, 25 and 30°C), incubation time (7–28 days), and their interactions on mycelial growth and alternariol (AOH), alternariol ...
Natural occurrence and production of tenuazonic acid in wine grapes in Argentina
(Wiley, 2017-12)
A survey was carried out to determine natural occurrence of tenuazonic acid (TA) in healthy and rotten wine grapes samples from different varieties (n = 37) collected during 2016 vintage in the region of DOC San Rafael ...
Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
(Academic Press Ltd - Elsevier Science Ltd, 2017-06)
Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final ...
Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products
(Elsevier, 2021-06)
Grapevine woody by-products contain bioactive substances, mainly phenolic compounds (PCs), whose beneficial health effects initially depends on their levels of intake and bioavailability. Therefore, in-vitro simulated ...
Impact of Fungal Diseases in Grapes and Wine: General Aaspects and Recent Advances
(Nova Science Publishers, 2015)
Fungi are the most important and prevalent plant pathogens. The infection of plants by several fungi causes destructive and important economical losses of crops in the field and fresh fruits and vegetables during storage ...