Výsledky vyhledávání - "María Teresa Escribano"

Akademický článek

Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development

Autor: Elvira Manjón, Ignacio García-Estévez, María Teresa Escribano-Bailón

Publikováno v: Foods, Vol 13, Iss 6, p 862 (2024)

Since the initial findings that food tannin/salivary protein interaction and subsequent precipitation is the main cause of the astringency development, numerous studies have concentrated on the supramolecular characterization of these bindings. Most

Externí odkaz: https://doaj.org/article/14036a53964e4035a502aaef5e94e760

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Akademický článek

Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds

Autor: Bárbara Torres-Rochera, Elvira Manjón, María Teresa Escribano-Bailón, Ignacio García-Estévez

Publikováno v: Foods, Vol 12, Iss 19, p 3623 (2023)

Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand,

Externí odkaz: https://doaj.org/article/7285594c020b434e9fbf1bae57197fd5

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Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

Autor: Elvira, Manjón, Siyu, Li, Montserrat, Dueñas, Ignacio, García-Estévez, María Teresa, Escribano-Bailón

Publikováno v: Food Chemistry. 400:134110

Soluble polysaccharides from white (PSW) and red (PSR) grape skins were obtained to be evaluated as potential modulators of the unbalanced astringency of a Tempranillo red wine. The modulation of astringency was evaluated by a sensory panel and it se

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04d4e6b9461c46e6fa1a381889ea742e
https://doi.org/10.1016/j.foodchem.2022.134110

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Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

Autor: Izmari Jasel Alvarez Gaona, Martín L. Fanzone, Mara V. Galmarini, Jorge Chirife, Rebeca Ferreras-Charro, Ignacio García-Estévez, María Teresa Escribano-Bailón

Publikováno v: Postprint de artículo publicado en Food Bioscience. 2022, 50, Parte A

Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red wines. This work was focused on the encapsulation of Ancellotta (ANCE) and Aspirant Bouchet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1abcb011acadfdfb29d45e7293671a7e
https://doi.org/10.1016/j.fbio.2022.102093

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Copigmentation potential of overripe seeds from sun‐dried white grapes on anthocyanins colour and stability by differential colorimetry

Autor: Belén Gordillo, María Teresa Escribano-Bailón, Francisco J. Rivero, María José Jara-Palacios, M.L. González-Miret, Francisco J. Heredia, Ignacio García-Estévez

Publikováno v: International Journal of Food Science & Technology. 55:389-396

Overripe seeds are wine by‐products from grapes submitted to postharvest sun drying, which induce phenolic biosynthesis and polymerisation. Overripe seeds from Pedro Ximenez (PX) and Moscatel (MO) sun‐dried grapes were compared as copigments sour

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cd8515cd801853cf3deb9438fb32a952
https://doi.org/10.1111/ijfs.14280

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