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Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
(Elsevier Science, 2019-12)
In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). ...
Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
(Elsevier, 2019-08-04)
In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). ...
Aplicação de sal micronizado e ultrassom como estratégia para reduzir sódio em produtos cárneos emulsionados
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2022-04-18)
In this study, the combination of high-power ultrasound (HPU), micronized salt (MS) and low-level of KCl was used as a strategy to reduce the sodium content of emulsified sausages. Thus, sausages with 50% NaCl reduction ...