Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Remy Ghidossi"'
Autor:
Ana Rita Soares Mateus, Sílvia Cruz Barros, Sandra Mariño Cortegoso, Raquel Sendón, Letrícia Barbosa-Pereira, Khaoula Khwaldia, Gianpiero Pataro, Giovanna Ferrari, Marion Breniaux, Remy Ghidossi, Angelina Pena, Ana Sanches-Silva
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101718- (2024)
Sweet cherry pits, date seeds, and grape seeds are abundant fruit by-products in the Mediterranean region. Assessing their antioxidant capacity is crucial for their valorization. Grape and date seeds exhibited higher concentrations of total phenolic
Externí odkaz:
https://doaj.org/article/02a8752d185e48989f9a5bacf8b42271
Akademický článek
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Autor:
Marion Breniaux, Fabrice Bonnaudin, Gilles Ruffié, Melina Petrel, Isabelle Svahn, Etienne Gontier, Rémy Ghidossi
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
The aim of this research was to investigate the efficiency of microwaves (MW) for wine microbiological stabilization and thereby assess the potential application of a Weibullian mathematical model in wine industry. The study focused on (i) the influe
Externí odkaz:
https://doaj.org/article/10c092b1abae4bcabd78454451ae60dc
Publikováno v:
IVES Technical Reviews (2022)
De par les propriétés physiques et chimiques particulières du bois de chêne, une barrique est le siège de phénomènes de transfert très complexes. Grâce au développement d'un perméamètre gaz/liquide innovant, les flux d’oxygène de part
Externí odkaz:
https://doaj.org/article/14ce26a918c64e47b8d9f4a7b9e1e688
Publikováno v:
OENO One, Vol 55, Iss 4 (2021)
In oenology, the conventional dead-end filtration with filter aids, used for the processing of wine lees, consumes a high quantity of diatomaceous earth and brings serious environmental, sanitary and economic implications. In a real concern to improv
Externí odkaz:
https://doaj.org/article/edee11e5326745f094aef32a4b325ccb
Publikováno v:
OENO One, Vol 55, Iss 3 (2021)
High energy consumption is often required to increase the extraction of phenolic compounds from grapes during alcoholic fermentation. Processes such as thermovinification require significant temperature changes over a long period of time to ensure th
Externí odkaz:
https://doaj.org/article/97c0bf85461b417d90a62eddf8ca081d
Publikováno v:
IVES Technical Reviews (2021)
Free-run juice (“saignée”) from Pinot Noir must was filtered by nanofiltration (NF) and then, with the aim of promoting the diffusion of anthocyanins, the retentate fraction was returned to the tank immediately and the permeate fraction was retu
Externí odkaz:
https://doaj.org/article/4f90f9d0f51b45e0be8c5fc40ce9b8dc
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Unfiltered wine is a turbid medium that is not generally accepted by the consumer. Therefore, one or several filtration steps are required before bottling. Silicon carbide (SiC) membranes desirable parameters (porosity, tortuosity fluxes) allow filte
Externí odkaz:
https://doaj.org/article/48ace1d4b4b94efc98690a48567ba800
Publikováno v:
OENO One, Vol 54, Iss 2 (2020)
A detailed assessment of the content of high added-value compounds in grape pomace varieties was carried out following a subcritical water extraction method. High amounts of anthocyanins and tannins were recovered from fermented grape pomace at diffe
Externí odkaz:
https://doaj.org/article/8c83e963ba564568a073bcd0d5d9f39b
Publikováno v:
OENO One, Vol 54, Iss 1 (2020)
UV-C light is well known for its germicidal properties and is widely used for water disinfection. However, its low penetration into absorbing liquids, such as wines and musts, reduces drastically the microbial inactivation effectiveness. Additionally
Externí odkaz:
https://doaj.org/article/5ec5b499d2aa45318b1d2da9066a5e91