Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Iñigo Arozarena"'
Publikováno v:
OENO One, Vol 35, Iss 2, Pp 107-115 (2001)
White wines from two Spanish regions (Aragón and Navarra) were studied. Wines were produced from grapes of three different varieties : Chardonnay, Garnacha and Macabeo. Oenological parameters (pH, rH, total acidity, ethanol, dry extract, ash, alkali
Externí odkaz:
https://doaj.org/article/d814d019a71d44ecb8507d53d878a4a6
Publikováno v:
Scientia Horticulturae. 226:293-301
Maturity stage at harvest and storage conditions are critical factors determining fruit postharvest quality. Physicochemical (fruit size, mass loss, color, firmness, pH, total soluble solids, titratable acidity), microbiological (total aerobic mesoph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8435b5e5717b554fc6e256f4862ecdd
https://doi.org/10.1016/j.scienta.2017.09.002
https://doi.org/10.1016/j.scienta.2017.09.002
Publikováno v:
Journal of Food Quality. 37:50-56
The aim of this work was to quantify the changes in the total phenolic content (TPC), antioxidant activity (AA) and color hue (CH) of cocoa (Theobroma cacao) beans of group Trinitario from Nicaragua after fermentation and roasting. Cocoa beans with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9deff35d2446b17d200991a90166acad
https://doi.org/10.1111/jfq.12070
https://doi.org/10.1111/jfq.12070
Autor:
Jacqueline Ortiz, María-José Noriega-Domínguez, María-Remedios Marín-Arroyo, Iñigo Arozarena, Montserrat Navarro
Publikováno v:
Journal of Food Science. 78:C985-C993
Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b8eba132bafd0a25b32c4d0697e6e5d
https://doi.org/10.1111/1750-3841.12148
https://doi.org/10.1111/1750-3841.12148
Publikováno v:
Food and Bioprocess Technology. 6:941-951
The microencapsulation by spray drying of a commercial grape seed extract (GSE) using maltodextrin (MD), mesquite gum (MG), and zein (Z) as wall materials was investigated. A mixture design of experiments (MDOE) with the three wall material component
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::279745eb3be084b171572a756425a7ad
https://doi.org/10.1007/s11947-012-0848-z
https://doi.org/10.1007/s11947-012-0848-z
Publikováno v:
European Food Research and Technology. 232:211-220
Five commercial grape seed extracts (GSEs) were put under pasteurisation (HTST and LTLT), cooking, baking and sterilisation conditions. After each treatment, the tannin content, antioxidant activity, browning and characteristics of eight phenolic com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce336a06f5a4f20c654651437551c003
https://doi.org/10.1007/s00217-010-1377-5
https://doi.org/10.1007/s00217-010-1377-5
Publikováno v:
European Food Research and Technology. 231:589-601
Micro-oxygenation is the controlled and continuous addition of small doses of oxygen to the wine in order to achieve a rational management of the evolution of the colour and mouthfeel properties of red wines. The short and, especially, the long-term
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e02ca61ea49858775987dbbe2c8c6bf0
https://doi.org/10.1007/s00217-010-1311-x
https://doi.org/10.1007/s00217-010-1311-x
Grape seed extracts (GSE) from vinification by-products are an abundant and inexpensive source of polyphenols. They can be used as functional ingredients in the food industry due to their beneficial effects on human health. GSE can also substitute fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65be531f6aa7be13177ee570bf086067
https://doi.org/10.1016/b978-0-12-800350-3.00023-6
https://doi.org/10.1016/b978-0-12-800350-3.00023-6
Autor:
Iñigo Arozarena, Victor M. Balcão, Soraia Vilela Borges, Diego Alvarenga Botrel, Jennifer Burgain, Marco V. Chaud, Magda Corgneau, Ziortza Cruz, Gabriel Davidov-Pardo, Anna Chiara De Prisco, Patrick Degen, Francesco Donsì, Milla Gabriela dos Santos, Daniel Edelhoff, Carmen Sílvia Favaro-Trindade, Regiane Victória de Barros Fernandes, Vincenzo Fogliano, Claire Gaiani, Gabriela Gallardo, Chunmei Gao, Carlos García-Estrada, Cássia A. Glasser, Vural Gokmen, Lía V. Guardiola, Stefan Henning, Laura G. Hermida, Mingzhu Liu, Weilin Liu, Zhen Liu, Shaoyu Lü, María R. Marin-Arroyo, Gian Luigi Mauriello, David Julian McClements, Montserrat Navarro, Idoia Olabarrieta, Graciela W. Padua, Jerome P. Paques, Sandra Rainieri, Glaucia Aguiar Rocha-Selmi, Leonard M.C. Sagis, Joël Scher, Mariarenata Sessa, Harjinder Singh, Dieter Suter, Ismail Tontul, Ayhan Topuz, Antonio Dario Troise, Marta M.D.C. Vila, Paola Vitaglione, Bi-Cheng Wu, Jinlong Yang, Aiqian Ye, Xinyu Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b59bcf082dac44bd0b0bdec0e723fc3
https://doi.org/10.1016/b978-0-12-800350-3.00033-9
https://doi.org/10.1016/b978-0-12-800350-3.00033-9
Publikováno v:
Scopus-Elsevier
A sensory study of monovarietal white wines (Chardonnay, Garnacha and Macabeo) from two Spanish regions (Aragon and Navarra) was carried out. Among the three varieties, Chardonnay wines made the best organoleptic impression. Linear correlation showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72e483fcbb5a8e52c961a42f1f3c5c21
https://doi.org/10.1111/j.1745-4557.2002.tb01046.x
https://doi.org/10.1111/j.1745-4557.2002.tb01046.x