Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Inés María Santos-Dueñas"'
Autor:
Carmen M. Álvarez-Cáliz, Inés María Santos-Dueñas, Jorge E. Jiménez-Hornero, Isidoro García-García
Publikováno v:
Applied Sciences, Vol 11, Iss 3, p 1217 (2021)
In the scope of a broader study about wine acetification, previous works concluded that using a single bioreactor hindered simultaneously reaching high productivities with high substrate consumption and the use of two serially arranged bioreactors (T
Externí odkaz:
https://doaj.org/article/990ae2c92ff7406abbe890b7de3ad4e6
Autor:
Carmen M. Álvarez-Cáliz, Inés María Santos-Dueñas, Jorge E. Jiménez-Hornero, Isidoro García-García
Publikováno v:
Applied Sciences, Vol 10, Iss 24, p 9064 (2020)
In the scope of a broader study about modelling wine acetification, the use of polynomial black-box models seems to be the best choice. Additionally, the use of two serially arranged bioreactors was expected to result in increased overall acetic acid
Externí odkaz:
https://doaj.org/article/290cee51b56647a0a5389b6c1e646293
Autor:
Isidoro García-García, Inés María Santos-Dueñas, Carlos Jiménez-Ot, Jorge Eugenio Jiménez-Hornero, José Luis Bonilla-Venceslada
Publikováno v:
Vinegars of the World ISBN: 9788847008656
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daaab920b3018fe1384c63c551738b8b
https://doi.org/10.1007/978-88-470-0866-3_6
https://doi.org/10.1007/978-88-470-0866-3_6
Autor:
Álvarez-Cáliz, Carmen M., Santos-Dueñas, Inés María, Jiménez-Hornero, Jorge E., García-García, Isidoro, Leone, Alessandro
Publikováno v:
Applied Sciences (2076-3417); Feb2021, Vol. 11 Issue 3, p1217, 16p
Autor:
Álvarez-Cáliz, Carmen M., Santos-Dueñas, Inés María, Jiménez-Hornero, Jorge E., García-García, Isidoro
Publikováno v:
Applied Sciences (2076-3417); Dec2020, Vol. 10 Issue 24, p9064, 23p
Publikováno v:
Processes; Feb2022, Vol. 10 Issue 2, p323, 1p
Publikováno v:
Processes; Jul2020, Vol. 8 Issue 7, p749, 1p
Autor:
Argyro Bekatorou
In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ('Orleans'or'French'method), and the rapid submerged and generator methods. The current trend is to fuse traditional technique
Autor:
Laura Solieri, Paolo Giudici
Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in n