Výsledky vyhledávání - "Cristina Verónica Davies"

Akademický článek

Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice

Autor: Cristina Verónica Davies, Liliana Mabel Gerard, Carina Alejandra Soldá, María Belén Corrado, María Cristina Cayetano Arteaga

Publikováno v: Brazilian Journal of Food Technology, Vol 24 (2021)

Abstract Blueberries are widely recognized for their beneficial health effects due to their bioactive compounds content. In addition, balsamic vinegars trade developed quickly because of their wide acceptance in gourmet food. A novel product made wit

Externí odkaz: https://doaj.org/article/4ca98ffd75f0436ca32fbd8f7de4ba34

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Isolation and identification of native yeasts from the spontaneous fermentation of grape musts

Autor: Liliana Mabel Gerard, María Belén Corrado, Cristina Verónica Davies, Carina Alejandra Soldá, María Gabriela Dalzotto, Sofía Esteche

Recently, there has been growing interest in the characterization of native yeasts for their use in production of wines with regional characteristics. This study aimed to investigate Saccharomyces and non-Saccharomyces yeasts present in the spontaneo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7c45a4cc3a5ced4affc70a5bab705ede
https://doi.org/10.21203/rs.3.rs-2828594/v1

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Vinagre balsâmico de mirtilo: compostos bioativos e atividade antioxidante durante o processamento e a avaliação de diferentes técnicas de evaporação de suco

Autor: María Cristina Cayetano Arteaga, Cristina Verónica Davies, María Belén Corrado, Liliana Mabel Gerard, Carina Alejandra Soldá

Publikováno v: Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020190, Published: 21 MAY 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

Blueberries are widely recognized for their beneficial health effects due to their bioactive compounds content. In addition, balsamic vinegars trade developed quickly because of their wide acceptance in gourmet food. A novel product made with second

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f152a5edaa998bc3acf40d0b792b0cd
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100429&tlng=en

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Bioactive compounds and antioxidant activity analysis during orange vinegar production

Autor: María del Carmen Schvab, María Mercedes Ferreyra, Liliana Mabel Gerard, Carina Alejandra Soldá, Cristina Verónica Davies

Publikováno v: Food Science and Technology v.37 n.3 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 37, Issue: 3, Pages: 449-455, Published: 15 MAY 2017
Food Science and Technology, Iss 0

Citrus fruits are significant sources of bioactive compounds, such as ascorbic acid, polyphenols and carotenoids, due to their antioxidant properties important for human nutrition. In addition, since oranges possess high sugar content (8-15%), making

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a048acf8fac384530492d0d7d71c69ad
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300449

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Estudio de los procesos biotecnológicos de acetificación para la producción de vinagre de naranja y vinagre de arándanos

Autor: Cristina Verónica Davies

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] The province of Entre Ríos, in Argentina, has been characterized by citrus production for decades and more recently, by blueberry production. A high percentage (15-25 %) of Argentinian orange production has been derived to industry due to the d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a330aa926d976b70d2c5f0ba1cfbfd0
https://doi.org/10.4995/thesis/10251/59399

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Influence of air flow, temperature and agitation speed in the batch acetification process to obtain orange vinegar (Citrus sinensis var.W. Navel)

Autor: María del Carmen Schvab, Liliana Mabel Gerard, Roque A. Hours, Cristina Verónica Davies, María Mercedes Ferreyra

Publikováno v: Scientia Agropecuaria, Vol 3, Iss 1, Pp 61-65 (2012)
Scientia Agropecuaria; Vol. 3 No. 1 (2012): January-March; 61-65
Scientia Agropecuaria; Vol. 3 Núm. 1 (2012): Enero-Marzo; 61-65
Revistas Universidad Nacional de Trujillo
Universidad Nacional de Trujillo
instacron:UNITRU

This paper describes the influence of process variables to produce orange vinegar. Orange juice was fermented with Saccharomyces cerevisiae until reach 14% v/v. The biooxidation was carried out with Acetobacter sp., in submerge culture using a labora

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af42c31fe93962ca36fe5cc6268ba05
https://doi.org/10.17268/sci.agropecu.2012.01.08

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Effects of orange winemaking variables on antioxidant activity and bioactive compounds

Autor: María del Carmen Schvab, Cristina Verónica Davies, María Mercedes Ferreyra, Rodrigo Francisco Gonzalez, Liliana Mabel Gerard, María Cristina Cayetano, Andreína Stefani

Publikováno v: Food Science and Technology v.35 n.3 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 35, Issue: 3, Pages: 407-413, Published: 25 AUG 2015
Food Science and Technology, Vol 35, Iss 3, Pp 407-413 (2015)

Ascorbic acid, carotenoids and polyphenols stand out among the orange juice natural antioxidants. The winemaking process affects their bioavailability and bioactivity. Antioxidant activities (AA) were estimated in different process conditions to asse

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a15f732221eb07f258d72e76bf66593f
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300407

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