Zobrazeno 1 - 2
of 2
pro vyhledávání: '"M. Rosario Ramírez-Bernabé"'
Autor:
Matilde D’Arrigo, Jonathan Delgado-Adámez, Javier Rocha-Pimienta, M. Esperanza Valdés-Sánchez, M. Rosario Ramírez-Bernabé
Publikováno v:
Foods, Vol 13, Iss 1, p 149 (2024)
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (i
Externí odkaz:
https://doaj.org/article/b8e4b7e5b7394c4c829092a78afbbb4f
Autor:
María Jesús Martín-Mateos, Jonathan Delgado-Adámez, Daniel Moreno-Cardona, M. Esperanza Valdés-Sánchez, M. Rosario Ramírez-Bernabé
Publikováno v:
Foods, Vol 12, Iss 24, p 4468 (2023)
White wine pomace, a by-product from winemaking, was stabilized after the application of thermal blanching (with the aim of deactivating the polyphenoloxidase enzyme), milling, and processing by hydrostatic high-pressure treatment (with the aim of re
Externí odkaz:
https://doaj.org/article/d7b1a76f41a14218a5a6b49d640cd637