Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Cristian Vaquero"'
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 6, Pp 1768-1779 (2022)
Abstract The present study aimed to develop a natural beverage with interesting phytochemical composition and biological activity based on grape juice without added sugars or artificial additives. Two groups of blends were made by diluting concentrat
Externí odkaz:
https://doaj.org/article/0767ba55284f4997a015268622159096
Publikováno v:
Beverages, Vol 9, Iss 2, p 49 (2023)
The aim of this study was the elaboration of isotonic drinks rich in bioactive compounds and antioxidant activity using organic ingredients and without synthetic additives. Grape juice was used as a natural source of sugars and phenolic compounds, co
Externí odkaz:
https://doaj.org/article/bbd3357174674b97b4d6fc185f38b95b
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carboh
Externí odkaz:
https://doaj.org/article/d334494836bd4557a4154caed37726e2
Autor:
Juan Manuel del Fresno, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González, Antonio Morata
Publikováno v:
Fermentation, Vol 8, Iss 11, p 654 (2022)
Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have reported that these species can provide interesting sensory character
Externí odkaz:
https://doaj.org/article/f35c4632ccc040a98fe5b79dd888c5fe
Publikováno v:
Foods, Vol 11, Iss 22, p 3734 (2022)
On the one hand, the species Lachancea thermotolerans is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species Metschnikowia pulcherrima is renowned for i
Externí odkaz:
https://doaj.org/article/cc1f04861260405493a9b8e9fd75f71e
Autor:
Cristian Vaquero, Iris Loira, José María Heras, Francisco Carrau, Carmen González, Antonio Morata
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Global warming is causing serious problems, especially, in warm regions, where musts with excess sugars and high pH produce wines with decreased freshness and unstable evolution. This study aimed to determine biocompatibility between yeast species, t
Externí odkaz:
https://doaj.org/article/3608a12a2efd481eb9555f5b278ce3ff
Autor:
Cristian Vaquero, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, L. Marchante-Cuevas, José María Heras, Antonio Morata
Publikováno v:
Fermentation, Vol 7, Iss 3, p 193 (2021)
Climate change is affecting vineyards, resulting in grapes with a low acidity a high pH and sugar at harvest time. The most common procedure so far to improve the acidity and reduce the final pH of wines is to use tartaric acid, but wine can also be
Externí odkaz:
https://doaj.org/article/d33c4dd827bd430e8828f15db31c885b
Publikováno v:
Foods, Vol 10, Iss 7, p 1472 (2021)
New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more
Externí odkaz:
https://doaj.org/article/bcd7dad060c1406cb90726e266691c99
Autor:
Cristian Vaquero, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, Antonio Morata
Publikováno v:
Microorganisms, Vol 8, Iss 6, p 830 (2020)
In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologi
Externí odkaz:
https://doaj.org/article/0f1444626ea345e48fb2de4a94a98e59
Autor:
Carlos Escott, Cristian Vaquero, Carmen Lopez, Iris Loira, Juan Manuel Del Fresno, Antonio Morata
Publikováno v:
European Food Research and Technology. 248:2497-2507