Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Ricardo Vejarano"'
Autor:
Ricardo Vejarano, Mariano Luján-Corro
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a
Externí odkaz:
https://doaj.org/article/4c299d4354c748d3b5a053a5325fd8ad
Autor:
Jesús Peramaz-Matos, Brayan Gutiérrez-Aguirre, Verónica Jacobo-Domínguez, Jackeline León-Vargas, Ricardo Vejarano
Publikováno v:
Agroindustrial Science, Vol 8, Iss 1, Pp 33-37 (2018)
El alto contenido de proteínas de la soya puede ser aprovechado para la elaboración de derivados como el queso de soya, comúnmente conocido como tofu. No obstante, el típico sabor herbáceo muchas veces perceptible puede limitar su aceptabilidad,
Externí odkaz:
https://doaj.org/article/222de3ce107141698516fcf6da84de25
Autor:
Ricardo Vejarano, Angie Gil-Calderón
Publikováno v:
Fermentation, Vol 7, Iss 3, p 171 (2021)
About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The ot
Externí odkaz:
https://doaj.org/article/232bb01c96344dd089a8dbac9ce0882c
Autor:
Angie Gil Calderón, Andrea Gonzáles Velásquez, Valeria Silva Díaz, Wendy Pereda Calderón, Ricardo Vejarano Mantilla
Publikováno v:
Agroindustrial Science, Vol 6, Iss 1, Pp 117-120 (2016)
El consumo de alimentos ricos en antocianos como el arándano (Vaccinium corymbosum), puede ayudar a prevenir diversas enfermedades debido a su capacidad antioxidante y antiinflamatoria. Al tratarse de un fruto perecedero y con considerables excedent
Externí odkaz:
https://doaj.org/article/89c1a9f2b2254ed0b0403fd7726aea90
Autor:
Ricardo Vejarano
Publikováno v:
Fermentation, Vol 6, Iss 3, p 76 (2020)
Traditionally, non-Saccharomyces yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of the
Externí odkaz:
https://doaj.org/article/114aad40518c477198602f0ae06f7cb0
Autor:
Ricardo Vejarano
Publikováno v:
Fermentation, Vol 4, Iss 3, p 71 (2018)
Non-Saccharomyces yeasts are becoming important because most of them are considered as spoilage species in winemaking processes, among them the species Saccharomycodes ludwigii. This species is frequently isolated at the end of the fermentation proce
Externí odkaz:
https://doaj.org/article/bcf5ed2c89a44a64bb668d9d58a19b8f
Autor:
Diederich Aguilar-Machado, Ignacio Álvarez, Jenny Andrea-Silva, Antonio Álamo Aroca, María Antonia Bañuelos, Ana Belén Bautista-Ortín, Eduardo Boido, Andreea Botezatu, Laura Canonico, Mateo Cardona, Francisco Carrau, Hannah Charnock, Gianella Chávez-Segura, K. Chen, Monika Christmann, Maurizio Ciani, Francesca Comitini, Piergiorgio Comuzzo, Fernanda Cosme, D. Cozzolino, Rafael Cuerda, Juan Manuel Del Fresno, Eduardo Dellacassa, Carlota Delso, Carlos Escott, Sergi Ferrer, Luís Filipe-Ribeiro, Vincenzo Gerbi, Simone Giacosa, Encarna Gómez-Plaza, Carmen González, Lucía González-Arenzana, Susana González-Manzano, Ana M. González-Paramás, Buenaventura Guamis, Shunyu Han, José María Heras, L. Iacumin, Debra Inglis, António M. Jordão, Belinda Kemp, Paul Kilmartin, J. Li, Wei Li, Iris Loira, Tengzhen Ma, Manuel Malfeito-Ferreira, Richard Marchal, Valentina Martin, Juan Manuel Martínez, Juana Martínez, Marcos Maza, Karina Medina, Antonio Morata, Jean-Roch Mouret, Fernando M. Nunes, Pablo Ossorio, Maria Alessandra Paissoni, Isabel Pardo, Paula Pérez-Porras, Luis Javier Pérez-Prieto, Gary Pickering, A. Power, Isak S. Pretorius, Javier Raso, Jorge M. Ricardo-da-Silva, Susana Río Segade, Luca Rolle, Jean-Marie Sablayrolles, Faisal Eudes Sam, Celestino Santos-Buelga, Matthias Schmitt, Remi Schneider, Mark Strobl, José Antonio Suárez-Lepe, Maria Jose Valera, Isabelle van Rolleghem, Cristian Vaquero, Ricardo Vejarano, Aude Vernhet, Sabrina Voce, James Willwerth, Fei Yang, Fernando Zamora, Bo Zhang, Junxiang Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a618e350a571f5390fd45713205d9a6
https://doi.org/10.1016/b978-0-12-823497-6.00035-1
https://doi.org/10.1016/b978-0-12-823497-6.00035-1
Publikováno v:
White Wine Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c18e8e5340fa406168c990061362c5df
https://doi.org/10.1016/b978-0-12-823497-6.00003-x
https://doi.org/10.1016/b978-0-12-823497-6.00003-x
Autor:
Chenli Song, Iris Loira, Ricardo Vejarano, Felipe Palomero, José Antonio Suárez Lepe, María Antonia Bañuelos, Carmen López, Antonio Morata
Publikováno v:
Universidad Privada del Norte
Repositorio Institucional-UPN
UPN-Institucional
instacron:UPN
Repositorio Institucional-UPN
UPN-Institucional
instacron:UPN
Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation by the International Organisation of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). The use of 300–90
Autor:
J.P. Cruz-Tirado, Hubert Arteaga, Raúl Siche, Delia Rita Tapia-Blácido, Ricardo Vejarano, Julio Nuñez, Arnold Cabanillas
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Pineapple shell, considered a waste in the juice industry, was used as a reinforcement material to produce biodegradable foam trays (FTs) based on cassava starch by a compression molding process. These foams were prepared with different starch/fiber