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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 ...
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 ...
Wine pH Prevails over Buffering Capacity of Human Saliva
(2016)
Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...
Short-term red wine consumption promotes differential effects on plasma levels of high-density lipoprotein cholesterol, sympathetic activity, and endothelial function in hypercholesterolemic, hypertensive, and healthy subjects
(Faculdade de Medicina / USP, 2009)
OBJECTIVES: To compare the metabolic, hemodynamic, autonomic, and endothelial responses to short-term red wine consumption in subjects with hypercholesterolemia or arterial hypertension, and healthy controls. METHODS: ...
Wine pH Prevails over Buffering Capacity of Human Saliva
(American Chemical Society, 2016)
Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...
Avaliação das características de vinhos tintos elaborados no Sudoeste do Paraná
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2011-12-06)
Wine is an alcoholic beverage obtained by fermenting the juice of fresh grapes, ripe and healthy, having good balance of its organoleptic characteristics. The quality of a wine is reflected by its ability to provide the ...
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 ...
Distinctive Effects of Red Wine and Diet on Haemostatic Cardiovascular Risk Factors
(Sociedad de Biología de Chile, 2004)
Influence of mealybug (Pseudococcus spp.)-infested bunches on wine quality in Carmenere and Chardonnay grapes
(WILEY, 2012)
This study evaluated the effects of processing grape with different proportions of mealybug-infested bunches in wine quality in cultivars Chardonnay and Carmenere. No differences in chemical composition of musts were found. ...