Výsledky vyhledávání - "María Mercedes Ferreyra"

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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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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Estudio del proceso biotecnológico para la elaboración de una bebida alcoholica a partir de jugo de naranjas

Autor: María Mercedes Ferreyra

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

El vino es el producto que resulta de la fermentación alcohólica del jugo de uva. Si se usa otra fruta se debe denominar" vino de..." acompañado del nombre de la fruta. La manufactura de vinos de otras frutas distintas de la uva es muy popular en

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9f2dd8e5cb45ab2d307c785b5488561
http://hdl.handle.net/10251/1933

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