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Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
(Elsevier Science, 2015-04)
Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of ...
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
(2015-04)
Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The aim of this work was to analyse the dynamics and diversity of ...
Soaking in a NaCl solution produce paler potato chips
(ELSEVIER, 2007)
Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis.
Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar
(Elsevier, 2013-02)
Grain soaking treatment could reduce phytates improving mineral and protein bioavailability. To evaluate the effects of soaking process with lactic acid on phytates and nutrient content (Fe, Zn, and proteins) from whole ...
Influência das temperaturas de recozimento contínuo na microestrutura e nas propriedades mecânicas de aço bifásico galvanizado da classe de resistência de 980 MPa
(Universidade Federal de Minas GeraisUFMG, 2014-12-05)
Dual phase steels constitutes a family of high strength steels characterized by comprising a hard second phase, generally martensite dispersed in a ferrite matrix. Dual phase steels are strongly dependent on the microstructure ...
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking
(Elsevier Science, 2016-11)
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor ...
The domestic processing of the common bean resulted in reduction in the antinutritional factors phytates and tannins, in the starch content and in the flatulence factors raffinose, stachiose and verbascose.
(Archivos Latinoamericanos NutricionCaracasIrã, 2001)
Color kinetics and acrylamide formation in NaCl soaked potato chips
(ELSEVIER SCI LTD, 2007)
The objective of this work was to study the kinetics of color development in blanched and blanched-NaCl impregnated potato slices during frying by using the dynamic method and also to evaluate the effect of NaCl in reducing ...
Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain
(Taylor & Francis, 2015-02)
A combination of soaking and extrusion processes of whole rice grain was studied. The effects of temperature (35–55 °C) and time (24–48 h) of soaking treatment on phytic acid (PA), protein and ashes losses using a factorial ...
Parboiling of sorghum grains as a strategy to improve endosperm yield and mineral content of refined flours
(Sage Publications Ltd, 2019-01)
The aims were (i) to optimize the parboiling/decorticating process by assessing the effects of parboiling soaking temperature (60?80 ℃) and pearling time (4?6 min and 5.5?9.5 min for red and white sorghum) on endosperm ...