Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Felipe Palomero"'
Autor:
Antonio Morata, Juan Manuel del Fresno, Mohsen Gavahian, Buenaventura Guamis, Felipe Palomero, Carmen López
Publikováno v:
Antioxidants, Vol 12, Iss 9, p 1746 (2023)
The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation
Externí odkaz:
https://doaj.org/article/fc54017f8db245da8b5fb21156bb11d1
Autor:
Antonio Morata, Elena Adell, Carmen López, Felipe Palomero, Elena Suárez, Silvia Pedrero, María Antonia Bañuelos, Carmen González
Publikováno v:
Beverages, Vol 9, Iss 1, p 16 (2023)
Fumaric acid (FH2) is an additive allowed by the Codex Alimentarius and the International Organization of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). FH2 has a positive effect in the
Externí odkaz:
https://doaj.org/article/4b816abb3a99421b9de3b3a27c052c4c
Publikováno v:
Antioxidants, Vol 10, Iss 12, p 1863 (2021)
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affecte
Externí odkaz:
https://doaj.org/article/45e17bd828f54803ab6748af0cf9287d
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 2, Pp 135-144 (2016)
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fer
Externí odkaz:
https://doaj.org/article/3aba1e3e339b4a53ac1a996cf0c9c354
Publikováno v:
Molecules, Vol 20, Iss 6, Pp 9510-9523 (2015)
Most red wines commercialized in the market use the malolactic fermentationprocess in order to ensure stability from a microbiological point of view. In this secondfermentation, malic acid is converted into L-lactic acid under controlled setups. Howe
Externí odkaz:
https://doaj.org/article/1e9afa461f974f5d89cd3945cee35c31
Autor:
Felipe Palomero, Laura Gálvez, Antonio Morata, Fernando Calderón, Daniel Palmero, José Antonio Suárez-Lepe, Santiago Benito
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 3, Pp 376-382 (2014)
This work examines the physiology of Schizosaccharomyces pombe (represented by strain 938) in the production of red wine, as the sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae 796. For further compari
Externí odkaz:
https://doaj.org/article/0902f25f163f4f379e19b4417092f8d2
Autor:
Ángel Benito, Daniel Jeffares, Felipe Palomero, Fernando Calderón, Feng-Yan Bai, Jürg Bähler, Santiago Benito
Publikováno v:
PLoS ONE, Vol 11, Iss 3, p e0151102 (2016)
At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potential
Externí odkaz:
https://doaj.org/article/b780caf5dff242908c9bd6ae1d38651f
Publikováno v:
Fermentation, Vol 4, Iss 3, p 70 (2018)
There are numerous yeast species related to wine making, particularly non-Saccharomyces, that deserve special attention due to the great potential they have when it comes to making certain changes in the composition of the wine. Among them, Schizosac
Externí odkaz:
https://doaj.org/article/3723a4c6557443e8bb8ef02033e46577
Autor:
Carlos Escott, Cristian Vaquero, Carmen López, Iris Loira, Carmen González, Juan Manuel del Fresno, José Antonio Suárez-Lepe, Felipe Palomero, Antonio Morata
Publikováno v:
BIO Web of Conferences. 56:02023
Pulsed light is an emerging technology used to limit the proliferation of microorganisms in food matrices. The treatment consists on the emission of ultra-short high intensity white light pulses. The light is composed by ultraviolet, visible and near
Autor:
Iris Loira, Juan Manuel Del Fresno, Antonio Morata, José Antonio Suárez-Lepe, Felipe Palomero, Wendu Tesfaye, Carlos Escott
Publikováno v:
European Food Research and Technology. 246:1533-1541
In recent times, nanotechnology is expanding its field of application to very diverse areas. One of the most outstanding uses of nanotechnology in oenology is the incorporation of nanoparticles to sensors of different nature (electrochemical, biologi