Zobrazeno 1 - 10
of 116
pro vyhledávání: '"Red grape pomace"'
Autor:
Matilde D’Arrigo, María Jesús Petrón, Jonathan Delgado-Adámez, Jesús Javier García-Parra, María Jesús Martín-Mateos, María Rosario Ramírez-Bernabé
Publikováno v:
Foods, Vol 13, Iss 19, p 3133 (2024)
The inclusion of an ingredient made from red grape pomace (RGP) var. Tempranillo was evaluated for the preservation of a traditional dry-cured sausages (salchichón). The pomace was valorized through thermal blanching (103 °C for 1 min) and hydrosta
Externí odkaz:
https://doaj.org/article/4a82bf719e4f42838ba8c53dbf3a3475
Autor:
Annalisa Giosuè, Francesco Siano, Luigia Di Stasio, Gianluca Picariello, Chiara Medoro, Marta Cianciabella, Rosalba Giacco, Stefano Predieri, Ermanno Vasca, Olga Vaccaro, Rosaria Cozzolino
Publikováno v:
Foods, Vol 13, Iss 14, p 2195 (2024)
The life-long adherence to a dietary pattern able to provide a high amount of polyphenols demonstrating beneficial cardiometabolic effects is demanding for the general population. In this study, red grape pomace (GP) was used as an ingredient to incr
Externí odkaz:
https://doaj.org/article/8ee4224c86af4e32bf18598f38991aa5
Autor:
Larisa Anghel, Adelina Ștefania Milea, Oana Emilia Constantin, Vasilica Barbu, Carmen Chițescu, Elena Enachi, Gabriela Râpeanu, Gabriel – Dănuț Mocanu, Nicoleta Stănciuc
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100777- (2023)
Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50 °C.
Externí odkaz:
https://doaj.org/article/28c5d64838fa4acd8028d514af91768d
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 15, Iss 1, Pp 11-26 (2022)
This study had as a goal to carry out the drying of red grape pomace (RGP) using a 2 × 3 factorial design. The design of the experiment included combinations of time and temperature in order to achieve the lowest possible moisture levels and examine
Externí odkaz:
https://doaj.org/article/c17e4886f63b4cd497476f8dc706eb01
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:
Maria Geropoulou, Elissavet Yiagtzi, Theodoros Chatzimitakos, Dimitrios Palaiogiannis, Dimitris P. Makris
Publikováno v:
Molecules, Vol 29, Iss 3, p 563 (2024)
The purpose of this investigation was (i) the development of a novel, green tertiary solvent system, composed of water, ethanol and glycerol, and (ii) the implementation of an organosolv treatment of red grape pomace (RGP) for the efficient productio
Externí odkaz:
https://doaj.org/article/f4acc0ddd9714a8192c69f9589596050
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Applied Sciences, Vol 13, Iss 17, p 9626 (2023)
Food fortification is a strategic approach to enhance the nutritional quality of food by incorporating bioactive compounds derived from food by-products. The objective of this study was to assess the impact on bioactivity of tahini enriched with a 4%
Externí odkaz:
https://doaj.org/article/f5c3543375e345d48e160a54236d37cd