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Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak
(Elsevier Science, 2018-11)
Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) ...
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak
(Elsevier, 2018)
Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) ...
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 ...
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 ...
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.
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)
Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value
(Center Academic Publ JapanTokyoJapão, 2002)
Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion
(Wiley Blackwell Publishing, Inc, 2019-03)
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients ...