Výsledky vyhledávání - "Arnau Just-Borras"

Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima

Autor: Pol Giménez, Arnau Just-Borras, Pere Pons, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Joan Miquel Canals, Fernando Zamora

Publikováno v: European Food Research and Technology. 249:1491-1501

Sulfur dioxide is the most used additive today for preventing browning in grape musts and wines. However, since wine consumers are increasingly interested in healthier wines, the wine industry is keen to reduce its use. Some promising alternatives to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c9e73bae11caee803271d0629603f46f
https://doi.org/10.1007/s00217-023-04229-6

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Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea

Autor: Pere Pons-Mercadé, Arnau Just-Borras, Sergi Anguela, Pol Giménez, Pierre-Louis Teissedre, Adeline Vignault, Joan Miquel Canals, Fernando Zamora

Publikováno v: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2022, 154, ⟨10.1016/j.lwt.2021.112871⟩

International audience; The aim of this paper is to develop a synthetic model reproducing more realistically the conditions of grape juice to study browning caused by laccase from Botrytis cinerea. The laccase browning kinetics were measured by monit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac5f4076df44ebdcb5c165717948ab93
https://hal.inrae.fr/hal-03513875/file/2022-Gimenez-LWT.pdf