Výsledky vyhledávání - "Marcos A. Maza"

Akademický článek

Brassicaceae microgreens: A novel and promissory source of sustainable bioactive compounds

Autor: Florencia P. Alloggia, Roberto F. Bafumo, Daniela A. Ramirez, Marcos A. Maza, Alejandra B. Camargo

Publikováno v: Current Research in Food Science, Vol 6, Iss , Pp 100480- (2023)

Microgreens are novel foods with high concentrations of bioactive compounds and can be grown easily and sustainably. Among all the microgreens genera produced, Brassicaceae stand out because of the wide evidence about their beneficial effects on huma

Externí odkaz: https://doaj.org/article/84c3a273eada4c0583cec42b010bf361

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Akademický článek

Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Autor: Marcos Andrés Maza, Juan Manuel Martínez, Guillermo Cebrián, Ana Cristina Sánchez-Gimeno, Alejandra Camargo, Ignacio Álvarez, Javier Raso

Publikováno v: Foods, Vol 9, Iss 5, p 542 (2020)

The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging,

Externí odkaz: https://doaj.org/article/bd5981fc86a549d8947e9dd94922b1c0

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Applications of Pulsed Electric Fields in Winemaking

Autor: Marcos Andrés Maza, Ignacio Álvarez, Javier Raso

Publikováno v: Pulsed Electric Fields Technology for the Food Industry ISBN: 9783030705855

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1fccf5dbcd859284fb8cc98e3162851c
https://doi.org/10.1007/978-3-030-70586-2_10

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Influence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine

Autor: Javier Raso, Marcos Andrés Maza, Purificación Hernández-Orte, Ana Cristina Sánchez-Gimeno, Ignacio Álvarez, Guillermo Cebrián, Juan Manuel Martínez

Publikováno v: Food and Bioproducts Processing. 116:249-257

The potential of pulsed electric fields (PEF) for improving polyphenol extraction, decreasing maceration and increasing aroma compounds in the course of the winemaking process were investigated. Twelve tons of Garnacha grapes were processed at a flow

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a95ab62623c9ae1b9b123158069b3a1f
https://doi.org/10.1016/j.fbp.2019.06.005

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PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes

Autor: Javier Raso, Ignacio Álvarez, Carolina Marcia Pereira, Juan Manuel Martínez, Marcos Andrés Maza, Alejandra Beatriz Camargo

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname

Phenolic compounds extracted from the solid parts of the grapes during the maceration-fermentation stage define many of the sensory attributes of red wine such as color, bitterness or astringency. The effect of moderate a PEF treatment (M-PEF) (5 kV�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42ad08fe87ab8b6f5f1410d9582cc399
https://linkinghub.elsevier.com/retrieve/pii/S1466856420303210

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Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

Autor: Alejandra Beatriz Camargo, Marcos Andrés Maza, Ana Cristina Sánchez-Gimeno, Juan Manuel Martínez, Guillermo Cebrián, Ignacio Álvarez, Javier Raso

Publikováno v: Foods, Vol 9, Iss 542, p 542 (2020)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Foods
Volume 9
Issue 5

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6daf8757a1a8f1fdd80a0448a0adcdc4
https://www.mdpi.com/2304-8158/9/5/542

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PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes

Autor: Javier Raso, Carlota Delso, Juan Manuel Martínez, Alejandra Beatriz Camargo, Ignacio Álvarez, Marcos Andrés Maza

Application to different electric field strengths (E) and specific energies (W) with the pulsed electric fields (PEF) technology on the rate of extraction of phenolic compounds during maceration/fermentation of Grenache grapes was studied. A response

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7a1127b182b6aee4392088878f1d2cc
https://www.sciencedirect.com/science/article/abs/pii/S1466856419309385

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Effect of pulsed electric fields on mannoproteins release from Saccharomyces cerevisiae during the aging on lees of Caladoc red wine

Autor: Javier Raso, Marcos Andrés Maza, Carlota Delso, Juan Manuel Martínez, Ignacio Álvarez

Publikováno v: LWT. 118:108788

The potential of PEF for accelerating the release of mannoproteins from Saccharomyces cerevisiae yeast during aging on lees of Caladoc red wine was evaluated. The release of mannoproteins increased rapidly in red wine samples containing PEF-treated y

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::68375ac02ed4ead79b1b974e31cb8e26
https://doi.org/10.1016/j.lwt.2019.108788

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Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine

Autor: Juan Manuel Martínez, Ignacio Álvarez, Marcos Andrés Maza, Carlota Delso, Javier Raso

Publikováno v: Food research international (Ottawa, Ont.). 116

The potential of PEF for triggering autolysis of Saccharomyces cerevisiae and accelerating the release of mannoproteins during aging on the lees of Chardonnay wine was evaluated. Release of mannoproteins in Chardonnay wine increased drastically in sa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2bfdce3bbbf8d641bdc6ecfc779da58
https://pubmed.ncbi.nlm.nih.gov/30717010

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