1972. Co-pigmentation of anthocyanins in plant tissues. and its effect in color. Phytochemistry: 11; 1189.
|
|
- Abigayle Patrick
- 6 years ago
- Views:
Transcription
1 BIBLIOGRAFÍA Albers, J.E y Wroldstad RE Causative factors of color deterioration in strawberry preserves during processing and storage. Journal of Food Science 44 p Acevedo A Efecto de la temperatura y un copigmento en la estabilidad de antocianina de la col morada en una bebida. Tesis de Licenciatura. Departamento de Ingeniería Química y Alimentos. Universidad de las Américas, Puebla. Aguilar, E Inducción de la copolimerización de antocianinas monoméricas de fresa (Fragaria ananassa) en sistemas modelo. Tesis de Maestría. Departamento de Química y Biología. Universidad de las Américas, Puebla. Asen, S; Stewart RN. and its effect in color. Phytochemistry: 11; Co-pigmentation of anthocyanins in plant tissues Baublis A, Spomer, A; Bebber M.D Anthocyanin pigments: comparison of extract stability. Journal of Food Science: 59(6) Briddle, P; Timberlake, C. selected aspects. Food Chemistry: 58; Anthocyanins as natural food colours, Brouillard, R y Dubois, J.E Mechanism of the structural transformations of anthocyanins in aqueous media. Journal of American Chemistry Society: 99, pp Cemeroglu, B et al Degradation kinetics of anthocyanins in sour cherry juice and concentrate. Journal of Food Science: 59 (6)
2 Coultate TP, Food: the chemistry of its components 2a ed Royal Society of Chemistry, London Darias -Martin, J., Martín-Luis, B, et al, Effect of Caffeic Acid on the Color of Red Wine. Journal of Agricultural and Food Chemistry: 50, Davies A.J., Mazza G Copigmentation of Simple and Acylated Anthocyanins with Colorless Phenolic Compounds. Journal of Agricultural and Food Chemistry: 41, Dufour, C; Sauvaitre J Interactions between anthocyanins and cromophorous substances in a model system. Effect on flavor of grape-derived beverages. Journal of Agricultural and Food Chemistry: 48 (5) p Eiro MJ; Heinonen, M Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation. Journal of Agricultural and Food Chemistry: 50 (25) p Fennema, O Food Chemistry. Ed Marcel Dekker Inc, 3era edición. P García-Viguera, C; Bridle, P; Baker, J The effect of ph on the formation of coloured compounds in model solutions containing anthocyanins, catechin and acetaldehyde: 33, p Garzón G.A., Wrolstad R.E, Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate. Journal of Food Science: 67 (4), Geissman TA y Crout DHG Organic Chemistry of Secondary Plant Metabolism. Ed. Freeman, Cooper and Company.
3 Giusti, M., Rodriguez-Saona, L., Wrolstad R.E Molar Absortivity and Color Characteristics of Acylated and Non- Acylated Pelargonidin- based Anthocyanins. Journal of Agricultural and Food Chemistry: 47, Giusti M., Rodríguez-Saona, L et al Anthocyanin Pigment Composition of Red Radsih Cultivars as Potential Food Colorants. Journal of Food Chemistry: 63 (2), Goto, T; Kondo, T Structure and molecular stacking of anthocyanins --- Flower color variation. Angew. Chem International: 30 p Harborne, J.B y Hall, E Plant Polyphenols-XIII. The Systematic Distribution and Origin of Anthocyanins containing Branched Trisacharides. Phytochemistry ; 3, p Hong, V; Wrolstad R.E Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection. Journal of Agricultural and Food Chemistry: 38; 698. Hrazdina, G; Iredale, H; Mattick L.R Anthocyanin composition of Brassica oleracea cv. Red Danish. Phytochemistry: 16 p Jurd, L y Asen, S The formation of metal and co-pigment complexes of cyanidin-3-glucoside. Phytochemistry: 5, p Krifi, B et al Degradation of anthocyanins from blood orange juices. International Journal of Food Science and Technology: 35; Lancrenon, X Recent trends in the manufacturing of natural red colours. Process Biochemistry: 13, p.16 Lewis, C; Walker, J Effects of polisacharides on the colours of anthocyanins. Food Chemistry: 54;
4 Malien-Aubert, C., Dangles, O. y Amiot M.J, Color stability of Comercial Anthocyanin- Based Extracts in Relation to the Phenolic Composition. Protective Effects by Intra- and Intermolecular Copigmentation. Journal of Agricultural and Food Chemistry: 49, Mazza G, Brouillard, R Recent developments in the Stabilization of Anthocyanins in Food Products. Journal of Food Chemistry: 25, Mazza, G Anthocyanin in grapes and grape products. Critical Reviews in Food Science and Nutrition: 35 (4); 341. Meggos, H.N Color-key food ingredients. Food Technology: 38, p.70. Patjane, A Efecto de un copigmento en la estabilidad de antocianinas monoméricas de fresa por medio de una bebida carbonatada. Tesis de Licenciatura. Departamento de Ingeniería Química y Alimentos. Universidad de las Américas, Puebla. Robinson, G.M y Robinson, R A survey of anthocyanins. Biochemistry Journal:25, p Sandoval, G Estudio de la copolimerización de antocianinas provenientes de la cáscara de ciruela (Prunus domestica) con ácido cafeico y acetaldehído en sistemas modelo. Tesis de Licenciatura. Departamento de Ingeniería Química y Alimentos. Universidad de las Américas, Puebla. Scheffeldt, P y Hrazdina, G Co-pigmentation of anthocyanins under physiological conditions. Journal of Food Science: 43, p. 517 Sweeny, J.G y Iacobucci, G.A Effects of substitution on the stability of 3-deoxitanthocyanins in aqueous solutions. Journal of Agriculture and Food Chemistry: 31, p.531. Van Buren, J Fruti phenolics. The biochemistry of Fruits and their Products. Vol.1 Academic Press, New York.
5 Wagner, G. J Cellular and subcellular localization in plant metabolism. Recient Advances in Phytochemistry: 16, p1-45. Wesche - Ebeling, P; Argaiz, A Antocianinas monoméricas y copolimerizadas: caracterización, síntesis y uso como colorantes. Proyecto de investigación CONACYT. Wesche -Ebeling, P; Argaiz, A; Hdez Porras Preservation factors and processing effects on anthocyanin pigments in plums. Food Chemistry: 57 (3); Wesche -Ebeling, P y Montgomery, M.W Strawberry polyphenol oxidase: its role in anthocyanin degradation. Journal of Food Science: 55 p Williams, M y Hrazdina, G Anthocyanins as food colorants. Effect of ph on the formation of anthocyanin-rutin complexes. Journal of Food Science: 44 p. 66. Wroldstad, R.E Separation and Characterization of Anthocyanins by HPLC. Current Protocols in Food Analytical Chemistry. Copyright 2001 by John Wiley and Sons, Inc. Wroldstad, R.E Extraction, Isolation, and Purification of Anthocyanins. Current Protocols in Food Analytical Chemistry. Copyright 2001 by John Wiley and Sons, Inc. Wrolstad, R.E Characterizatioon and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry. Copyright 2001 by John Wiley and Sons, Inc.
6 Wrolstad, R.E Color and Pigment Analyses in Fruit Products. Station Bulletin 624, Agricultural Experiment Station, Oregon State University, Corvallis, pp Yasaki, Y Co-pigmentation and the color change with age in petals of Fuchsia hybrida. Botanical Mag. Tokio: 89 (1013) p. 45.
Optimization of pomegranate jam preservation conditions
Optimization of pomegranate jam preservation conditions Legua P., Melgarejo P., Martínez J.J., Martínez R., Hernández F. in Melgarejo P. (ed.), Valero D. (ed.). II International Symposium on the Pomegranate
More informationSTABILITY EVALUATION OF ANTHOCYANIN EXTRACTED FROM PROCESSED GRAPE RESIDUES
International Journal of Sciences Research Article (ISSN 2305-3925) Volume 2, Issue July 2013 http://www.ijsciences.com STABILITY EVALUATION OF ANTHOCYANIN EXTRACTED FROM PROCESSED GRAPE RESIDUES Edmar
More informationSTUDIES ON THE CHROMATIC CHARACTERISTICS OF RED WINES AND COLOR EVOLUTION DURING MATURATION
Scientific Bulletin. Series F. Biotechnologies, Vol. XVII, 2013 ISSN 2285-1364, CD-ROM ISSN 2285-5521, ISSN Online 2285-1372, ISSN-L 2285-1364 STUDIES ON THE CHROMATIC CHARACTERISTICS OF RED WINES AND
More informationEFFECT OF LOW TEMPERATURES ON PHYSICO-CHEMICAL PROPERTIES OF DIFFERENT STRAWBERRY CULTIVARS
EFFECT OF LOW TEMPERATURES ON PHYSICO-CHEMICAL PROPERTIES OF DIFFERENT STRAWBERRY CULTIVARS Fardin Mirahmadi, Qorban M. Hanafi and Hamid Mohammadi Department of Food Science and Technology, Faculty of
More informationEffect of low temperature on physico-chemical properties of different strawberry cultivars
African Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 2(5) pp. 19-115, May, 211 Available online http://www.interesjournals.org/ajfst Copyright 211 International Research Journals Full
More informationMichigan Grape & Wine Industry Council Annual Report 2012
Michigan Grape & Wine Industry Council Annual Report 2012 Title: Determining pigment co-factor content in commercial wine grapes and effect of micro-oxidation in Michigan Wines Principal Investigator:
More informationEVOLUTION OF PHENOLIC COMPOUNDS DURING WINEMAKING AND MATURATION UNDER MODIFIED ATMOSPHERE
EVOLUTION OF PHENOLIC COMPOUNDS DURING WINEMAKING AND MATURATION UNDER MODIFIED ATMOSPHERE A. Bimpilas, D. Tsimogiannis, V. Oreopoulou Laboratory of Food Chemistry and Technology, School of Chemical Engineering,
More informationOregon Wine Advisory Board Research Progress Report
Page 1 of 7 Oregon Wine Advisory Board Research Progress Report 1997-1998 Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines Barney Watson, Naomi Goldberg,
More information1 The Quality of Milk for Cheese Manufacture (T.P. Guinee and B. O'Brien). 1.5 Factors affecting the quality of milk for cheese manufacture.
1 The Quality of Milk for Cheese Manufacture (T.P. Guinee and B. O'Brien). 1.1 Introduction. 1.2 Overview of milk composition. 1.3 Principles of cheese manufacture. 1.4 Quality definition of milk. 1.5
More informationCOMPARATIVE ANALYZE BETWEEN CHEESES OBTAINED FROM UNPASTEURIZED AND PASTEURIZED MILK. Abstract. Introduction
C. Roibu, et all. Journal of Agroalimentary Processes and Technologies, Volume XIII, No.1 (2007), 35-40 Full Paper Food Technology and Processing COMPARATIVE ANALYZE BETWEEN CHEESES OBTAINED FROM UNPASTEURIZED
More informationGROUP LA GARDONNENQUE. La Gardonnenque SCA since INOSUD SA since people. 25 M Turnover
GROUP LA GARDONNENQUE La Gardonnenque SCA since 1969 INOSUD SA since 2000 90 people 25 M Turnover TRADITIONAL PRODUCTS OENOLOGY Alcohol Seeds Grape Seed Oil Calcium Tartrate Tartaric Acid Compost, Pulps,
More informationAnalysis of Resveratrol in Wine by HPLC
Analysis of Resveratrol in Wine by HPLC Outline Introduction Resveratrol o o Discovery Biosynthesis HPLC separation Results Conclusion Introduction Composition of flavoring, coloring and other characteristic
More informationAcetic acid dissociates immediately in solution. Reaction A does not react further following the sample taken at the end of
SUPPLEMENTAL Table S1. Assumptions made during fitting of the reaction model in Dynochem. ID Assumption A1 Acetic acid dissociates immediately in solution. A2 Reaction A does not react further following
More informationAN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors
More informationANALYSIS OF CLIMATIC FACTORS IN CONNECTION WITH STRAWBERRY GENERATIVE BUD DEVELOPMENT
AGRICULTURAL SCIENCES (CROP SCIENCES, ANIMAL SCIENCES) ANALYSIS OF CLIMATIC FACTORS IN CONNECTION WITH STRAWBERRY GENERATIVE BUD DEVELOPMENT Ieva Kalniņa 1,, Sarmīte Strautiņa 1 Latvia University of Agriculture
More informationSample Questions for the Chemistry of Coffee Topic Test
Sample Questions for the Chemistry of Coffee Topic Test 1. During the 2013 Barista Championship, one of the contestants used a distillation apparatus to deliver a distilled coffee product as his specialty
More informationMATURITY AND RIPENING PROCESS MATURITY
MATURITY AND RIPENING PROCESS MATURITY It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen normally. During the process of maturation the fruit receives
More informationAnthocyanins The natural Flavour Colorant Dr. Soni Dharmendra Singh: Structure of anthocyanins ISSN
Anthocyanins The natural Flavour Colorant Dr. Soni Dharmendra Singh: KEVA Fragrances Pvt Ltd (S.. Kelkar Group f Companies), L.B.S. Road, Mulund (W), Mumbai 400 080, India Research over the past decade
More informationTobacco. A Review by John C. Leffingwell, Ph.D. This a part of our series on aroma materials produced by carotenoid degradation.
Leffingwell Reports, Vol. 2 (No. 6), October, 2002 1 Tobacco A Review by John C. Leffingwell, Ph.D. This a part of our series on aroma materials produced by carotenoid degradation. As plants mature, or
More informationShort History of Red Wine Color
Chapter 1 Short History of Red Wine Color Downloaded via 148.251.232.83 on June 15, 2018 at 18:15:13 (UTC). See https://pubs.acs.org/sharingguidelines for options on how to legitimately share published
More informationEffects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines
Effects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines Professor Brian Jordan Centre for Viticulture & Oenology, Lincoln University What are the major factors to be considered
More informationDBP Formation from the Chlorination of Organics in Tea and Coffee
DBP Formation from the Chlorination of Organics in Tea and Coffee Tom Bond*, Seeheen (Celine) Tang and Michael R. Templeton Department of Civil and Environmental Engineering, Imperial College London t.bond@imperial.ac.uk
More informationKey Technologies & New Developments in Processing High Quality Fruit Juice & Concentrate
Key Technologies & New Developments in Processing High Quality Fruit Juice & Concentrate International Symposium, Novel Technologies in Food Processing & Byproduct Untilization Ronald E Wrolstad Oregon
More informationWine Aging and Monitoring Workshop On-Line References
College of Agriculture and Life Sciences Food Science and Technology Dr. Bruce W. Zoecklein Wine/Enology-Grape Chemistry Group Blacksburg, Virginia 24061 540/231-5325 Fax: 540/231-9293 Email: bzoeckle@vt.edu
More informationHarvest Series 2017: Wine Analysis. Jasha Karasek. Winemaking Specialist Enartis USA
Harvest Series 2017: Wine Analysis Jasha Karasek Winemaking Specialist Enartis USA WEBINAR INFO 100 Minute presentation + 20 minute Q&A Save Qs until end of presentation Use chat box for audio/connection
More informationDaniel Pambianchi MANAGING & TAMING TANNINS JUNE 1-2, 2012 FINGER LAKES, NY
Daniel Pambianchi MANAGING & TAMING TANNINS JUNE 1-2, 2012 FINGER LAKES, NY 1 Founder/President of Cadenza Wines Inc. GM of Maleta Winery in Niagara-on-the- Lake, Ontario (Canada) Contributing Author to
More informationResearch Article. Extraction and simple characterization of anthocyanin compounds from Rubus rosifolius Sm fruit
Available online www.jocpr.com Journal of Chemical and Pharmaceutical Research, 2015, 7(4):873-878 Research Article ISSN : 0975-7384 CODEN(USA) : JCPRC5 Extraction and simple characterization of anthocyanin
More informationExperimental results concerning the effect of photoperiod and callus culture duration on anthocyanin amount
Experimental results concerning the effect of photoperiod and callus culture duration on anthocyanin amount Lazăr A. 1 *, Petolescu Cerasela 1, Popescu Sorina 1 1 USAMVB Timişoara, Faculty of Horticulture
More informationEFFECT OF FRUCOL APPLICATION ON SHELF LIVE OF IDARED APPLES
EFFECT OF FRUCOL APPLICATION ON SHELF LIVE OF IDARED APPLES Viorica Chitu, Emil Chitu, Florin-Cristian Marin Research Institute for Fruit Growing, Pitesti, Romania. Abstract The paper present the results
More informationFlavonoids in grapes. Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey. 11 June 2014 PLANT INDUSTRY
Flavonoids in grapes Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey 11 June 2014 PLANT INDUSTRY Grapes to wine a 2 metabolic zoo Grapevines Hundreds of different metabolites determine Wine
More informationOak and Grape Tannins: The Trouble with Tannins. J. Harbertson Washington State University
Oak and Grape Tannins: The Trouble with Tannins J. Harbertson Washington State University Barrel Aging O 2 ph Heat Oak Tannins Grape Tannins The Aging Process Wines get Less Astringent as they age? The
More informationEffect of Blanching on Quality of Sour Cherry (Prunus cerasus L. CV. CAB) Juice
American-Eurasian J. Agric. & Environ. Sci., 12 (1): 123-127, 212 ISSN 1818-6769 IDOSI Publications, 212 Effect of Blanching on Quality of Sour Cherry (Prunus cerasus L. CV. CAB) Juice 1 2 2 1 G.A.O. Jia,
More informationThe Purpose of Certificates of Analysis
207/SOM2/SCSC/WRF/020 The Purpose of Certificates of Analysis Submitted by: FIVS 7 th Wine Regulatory Forum -2 May 207 The Purpose of Certificates of Analysis Greg Hodson, Ph.D. President, FIVS Wine Institute
More informationNovel Closed System Extraction of Essential Oil: Impact on Yield and Physical Characterization
2014 4th International Conference on Biotechnology and Environment Management IPCBEE vol.75 (2014) (2014) IACSIT Press, Singapore DOI: 10.7763/IPCBEE. 2014. V75. 7 Novel Closed System Extraction of Essential
More informationThe Determination of Anthocyanins in Aging Red Wines: Comparison of HPLC and Spectral Methods
The Determination of Anthocyanins in Aging Red Wines: Comparison of HPLC and Spectral Methods J. BAKKER ~, N. W. PRESTON 2, and C. F. TIMBERLAKE 3 Total free anthocyanin contents of red table wines and
More informationAvocado sugars key to postharvest shelf life?
Proceedings VII World Avocado Congress 11 (Actas VII Congreso Mundial del Aguacate 11). Cairns, Australia. 5 9 September 11 Avocado sugars key to postharvest shelf life? I. Bertling and S. Z. Tesfay Horticultural
More informationD DAVID PUBLISHING. Addition Protocols and Their Effects on Extraction and Retention of Grape Phenolics during Red Wine Fermentation and Aging
Journal of Food Science and Engineering 7 (2017) 472-478 doi: 10.17265/2159-5828/2017.10.002 D DAVID PUBLISHING Addition Protocols and Their Effects on Extraction and Retention of Grape Phenolics during
More informationEFFECTS OF CONCENTRATION PRIOR TO COLD-STABILIZATION ON THE COLOR OF CONCORD GRAPE JUICE
EFFECTS OF CONCENTRATION PRIOR TO COLD-STABILIZATION ON THE COLOR OF CONCORD GRAPE JUICE by Kristin Suzanne Alongi This thesis/dissertation document has been electronically approved by the following individuals:
More informationDetermination of catechins in wines 1 )
Vitis 9, 312-316 (1971) Istituto di Tecnologie Alimentari, Universita di Milano, Italy Determination of catechins in wines 1 ) by C. PoMPEr and C. PERI Introduction The determination of catechins (flavan-3-ols)
More informationMaurya Shalini 1, Dubey Prakash Ritu 2 Research Scholar 1, Associate Professor 2 Ethelind College of Home Science, SHUATS Allahabad, U.P.
PHYSICO- CHEMICAL PROPERTIES OF ANTIOXIDANT RICH HEALTHY BEVERAGES PREPARED BY USING PINEAPPLE JUICE AND GUAVA LEAVES EXTRACTS FLAVOURED WITH HERABS (MINT AND BASIL) Maurya Shalini 1, Dubey Prakash Ritu
More informationFlavonoids in grapes. Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey. ASVO SEMINAR : MILDURA, 24 July 2014 AGRICULTURE FLAGSHIP
Flavonoids in grapes Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey ASVO SEMINAR : MILDURA, 24 July 2014 AGRICULTURE FLAGSHIP Flavonoids in grapes Grape Flavonoids Flavonoids are important
More informationCOOPER COMPARISONS Next Phase of Study: Results with Wine
COOPER COMPARISONS Next Phase of Study: Results with Wine A follow-up study has just been completed, with the generous cooperation of Cakebread Cellars, Lafond Winery, and Edna Valley Vineyards. Many of
More informationComparison of standard penetration test methods on bearing capacity of shallow foundations on sand
Scientific Journal of Pure and Applied Sciences (213) 2(2) 72-78 ISSN 2322-2956 Contents lists available at Sjournals Journal homepage: www.sjournals.com Original article Comparison of standard penetration
More informationMeasuring Sulfur Dioxide: A Perennial Issue. Tom Collins Fosters Wine Estates Americas
Measuring Sulfur Dioxide: A Perennial Issue Tom Collins Fosters Wine Estates Americas 5 February 2010 Measuring SO 2 : A Perennial Issue In the collaborative proficiency testing program managed by ASEV
More informationRipening stage effect on nutritional value of low fat pastry filled with sweet cherries (P. avium, cv. Ferrovia )
Food Technology 2014 Conference, July 21-23, 2014 at Las Vegas, USA Department of Science of agriculture, Food and Environment (S.A.F.E.) Via Napoli, 25 71122 Foggia, Italy Ripening stage effect on nutritional
More informationImpact of Vineyard Practices on Grape and Wine Composition
Impact of Vineyard Practices on Grape and Wine Composition James A. Kennedy UC Davis April 20, 2018 Davis, CA Outline Assumption: Managing wine composition in the vineyard is effective General thoughts
More informationVWT 272 Class 14. Quiz 12. Number of quizzes taken 16 Min 3 Max 30 Mean 21.1 Median 21 Mode 23
VWT 272 Class 14 Quiz 12 Number of quizzes taken 16 Min 3 Max 30 Mean 21.1 Median 21 Mode 23 Lecture 14 Phenolics: The Dark Art of Winemaking Whether at Naishapur or Babylon, Whether the Cup with sweet
More informationExperimental results concerning the synthesized anthocyanin amount in the Vitis vinifera L. suspension cell culture in the laboratory bioreactor
Experimental results concerning the synthesized anthocyanin amount in the Vitis vinifera L. suspension cell culture in the laboratory bioreactor Lazar A. 1*, Petolescu Cerasela 1 1 USAMVB Timisoara, Faculty
More informationExtraction by subcritical water of polyphenols from Dunkelfelder and Cabernet Franc grape pomace coupled with membrane filtration
Extraction by subcritical water of polyphenols from Dunkelfelder and Cabernet Franc grape pomace coupled with membrane filtration Sami YAMMINE a, Cristel DELSART a, Xavier Vitrac b, Rémy GHIDOSSI a, Martine
More informationSweet, Reinforced and Fortified Wines
Sweet, Reinforced and Fortified Wines FO OOD OD S SCIENCE CIENCE &T TECHNOLOGY ECHNOLOGY Grape Biochemistry, Technology and Vinification Fabio Mencarelli, Pietro Tonutti Connect with us: www.facebook.com/
More informationWhat happens with the strawberry during processing and subsequent storage?
What happens with the strawberry during processing and subsequent storage? Kjersti Aaby Nofima Food, Matforsk as Food, Fisheries and Aquaculture Research, Norway Background and aims of the study Diets
More informationContents PART 1 MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE
Contents Setting the scene: A history and the position of biscuits - The beginnings of biscuit manufacturing - Ingredients and formulation development - Engineering and useful reading PART 1 MANAGEMENT
More informationUnderstanding Cap Extraction in Red Wine Fermentations
Understanding Cap Extraction in Red Wine Fermentations Max Reichwage, Larry Lerno, Doug Adams, Ravi Ponangi, Cyd Yonker, Leanne Hearne, Anita Oberholster, and David Block Driving innovation in grape growing
More informationComponents of non-anthocyanin phenolic compounds in wines of Vitis amurensis and its hybrids
African Journal of Biotechnology Vol. 1(66), pp. 14767-14777, 26 October, 211 Available online at http://www.academicjournals.org/ajb DOI: 1.5897/AJB11.173 ISSN 1684 5315 211 Academic Journals Full Length
More informationExtraction of anthocyanins from plum pomace using XAD-16 and determination of their thermal stability
Journal of Scientific & Industrial Research Vol. 73, January 2014, pp. 57-61 Extraction of anthocyanins from plum pomace using XAD-16 and determination of their thermal stability Shailendra K Dwivedi*
More informationResearch Article. Use of Basella alba fruit extract as a potent natural acid-base indicator
Available online www.jocpr.com Journal of Chemical and Pharmaceutical Research, 2016, 8(1):663-667 Research Article ISSN : 0975-7384 CODEN(USA) : JCPRC5 Use of Basella alba fruit extract as a potent natural
More informationBag-In-Box Package Testing for Beverage Compatibility
Bag-In-Box Package Testing for Beverage Compatibility Based on Proven Plastic Bottle & Closure Test Methods Standard & Analytical Tests Sensory evaluation is subjective but it is the final word or approval.
More informationDetermination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples
Determination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples Janna Erickson Department of Chemistry, Concordia College, 901 8 th St S, Moorhead, MN 56562 Abstract
More informationOregon Wine Advisory Board Research Progress Report
Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin
More informationRipening Tomatoes. Marita Cantwell Dept. Plant Sciences, UC Davis
Ripening Tomatoes Marita Cantwell Dept. Plant Sciences, UC Davis micantwell@ucdavis.edu Fruit Ripening and Ethylene Management Workshop Postharvest Technology Center, UC Davis, March 7-8, 0 Quality of
More informationCondensed tannin and cell wall composition in wine grapes: Influence on tannin extraction from grapes into wine
Condensed tannin and cell wall composition in wine grapes: Influence on tannin extraction from grapes into wine by Rachel L. Hanlin Thesis submitted for Doctor of Philosophy The University of Adelaide
More informationwww.qudaotech.com www.qudao.com.cn 1 2 4 7 8 -2- Phen absorption properties Phen fluorescence properties UV or visible absorption ranges UV or visible excitation Use of the screening effect by epidermal
More informationFlavor and Aroma Biology
Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department
More informationRESEARCHES ON THE EVOLUTION OF CONCENTRATED FRUIT JUICES QUALITY AT STORAGE
RESEARCHES ON THE EVOLUTION OF CONCENTRATED FRUIT JUICES QUALITY AT STORAGE Oana Viorela NISTOR 1, Elena POPA 1, Elisabeta BOTEZ 1, Oana Emilia CONSTANTIN 1 1 Bioingineering Department, Food Science and
More informationAnalysing the shipwreck beer
Analysing the shipwreck beer Annika Wilhelmson, John Londesborough and Riikka Juvonen VTT Technical Research Centre of Finland Press conference 10 th May 2012 2 The aim of the research was to find out
More informationMeasuring white wine colour without opening the bottle
Measuring white wine colour without opening the bottle Excessive brown colour development is undesirable in white wines and generally indicates that the wine is oxidised. The commonly accepted industry
More informationUse of a New GH8 Family Xylanase in Baking and Milling
Use of a New GH8 Family Xylanase in Baking and Milling Dr. Irina Matveeva Novozymes A/C The 24th Annual IAOM MEA District Conference & Expo's Technical Session Sousse, Tunisia, 5-8 November 2 Agenda Arabinoxylan
More informationDesign of Conical Strainer and Analysis Using FEA
International Journal of Engineering Science Invention (IJESI) ISSN (Online): 2319 6734, ISSN (Print): 2319 6726 Volume 7 Issue 2 Ver. V February 2018 PP. 61-65 Design of Conical Strainer and Analysis
More informationChristian Butzke Enology Professor.
Christian Butzke Enology Professor butzke@purdue.edu www.indyinternational.org www.indianaquality.org SO 2 & Sorbate Management Oxygen Management Skin Contact Time Residual Nutrients Temperature, ph &
More informationInternational Power, Electronics and Materials Engineering Conference (IPEMEC 2015)
International Power, Electronics and Materials Engineering Conference (IPEMEC 2015) Study on Antibacterial Activity of Anthocyanins from Blueberry Wine Pomace Chen Liu 1, Anjun Liu 1, Yanhong Ma 2, Kaihong
More informationExperiment 6 Thin-Layer Chromatography (TLC)
Experiment 6 Thin-Layer Chromatography (TLC) OUTCOMES After completing this experiment, the student should be able to: explain basic principles of chromatography in general. describe important aspects
More informationMonitoring Ripening for Harvest and Winemaking Decisions
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center 18330 Keedysville Road Keedysville, MD 21756-1104 301-432-2767 ext. 344; Fax 301-432-4089 jfiola@umd.edu
More informationINTERACTIONS BETWEEN ANTHOCYANINS, PHENOLIC COMPOUNDS, AND ACETALDEHYDE AND THEIR SIGNIFICANCE IN RED WINES
INTERACTIONS BETWEEN ANTHOCYANINS, PHENOLIC COMPOUNDS, AND ACETALDEHYDE AND THEIR SIGNIFICANCE IN RED WINES C. F. Timberlake and P. Bridle Cider and Fruit Juices Section, Long Ashton Research Station,
More informationREPORT. Virginia Wine Board. Creating Amarone-Style Wines Using an Enhanced Dehydration Technique.
REPORT Virginia Wine Board Creating Amarone-Style Wines Using an Enhanced Dehydration Technique. Principal Investigators: Molly Kelly, Enology Extension Specialist Virginia Tech Department of Food Science
More informationDetermination of wine colour by UV-VIS Spectroscopy following Sudraud method. Johan Leinders, Product Manager Spectroscopy
Determination of wine colour by UV-VIS Spectroscopy following Sudraud method Johan Leinders, Product Manager Spectroscopy 1 1. A bit of background Why measure the colour of wine? Verification of lot-to-lot
More informationUnit code: A/601/1687 QCF level: 5 Credit value: 15
Unit 24: Brewing Science Unit code: A/601/1687 QCF level: 5 Credit value: 15 Aim This unit will enable learners to apply knowledge of yeast physiology and microbiology to the biochemistry of malting, mashing
More informationFUNCTIONAL PROPERTIES OF FLOURS PREPARED FROM GLUCOSINOLATE RICH VEGETABLES: ALUGBATI (Basella rubra)
FUNCTIONAL PROPERTIES OF FLOURS PREPARED FROM GLUCOSINOLATE RICH VEGETABLES: ALUGBATI (Basella rubra) Janica Charelle S. Borja 1, Dominique S. Sedano 1 and Marissa G. Noel 1 1 Chemistry Department, De
More informationASSESSMENT OF NUTRIENT CONTENT IN SELECTED DAIRY PRODUCTS FOR COMPLIANCE WITH THE NUTRIENT CONTENT CLAIMS
Journal of Microbiology, Biotechnology and Sadowska-Rociek et al. 2013 : 2 (Special issue 1) 1891-1897 Food Sciences REGULAR RTICLE ASSESSMENT OF NUTRIENT CONTENT IN SELECTED DAIRY PRODUCTS FOR COMPLIANCE
More informationAssessment the influence of maturation and aging on red wine color and their antioxidant properties
vailable online at http://journal-of-agroalimentary.ro Journal of groalimentary Processes and Technologies 2013, 19(4), 378-382 Journal of groalimentary Processes and Technologies ssessment the influence
More informationdistinct category of "wines with controlled origin denomination" (DOC) was maintained and, in regard to the maturation degree of the grapes at
ABSTARCT By knowing the fact that on an international level Romanian red wines enjoy a considerable attention, this study was initiated in order to know the possibilities of obtaining in Iaşi vineyard
More informationLate season leaf health CORRELATION OF VINEYARD IMAGERY WITH PINOT NOIR YIELD AND VIGOUR AND FRUIT AND WINE COMPOSITION. 6/22/2010
// Not all vineyard blocks are uniform This is because of soil variation primarily, especially in factors which affect the supply of water This has a direct effect on vine vigour, which in turn has a direct
More informationInvestigation of colour agent content of paprika powders with added oleoresin
Acta Univ. Sapientiae, Alimentaria, 8 (2015) 78 85 Investigation of colour agent content of paprika powders with added oleoresin L. Szabó e-mail: morzsi8321@gmail.com Zs. H. Horváth e-mail: horvatzs@mk.u-szeged.hu
More informationNippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No. +,, 0.* 0.. (,**2) ,**1
640 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No. +,, 0.* 0.. (,**2) 58, + * * +33* + * Changes in Catechin Content and Superoxide Anion Scavenging Activity of Goishi Tea During Manufacturing Tomoko
More informationRELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION
1 RELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION Maria Josey, James Bryce and Alex Speers Young Scientists Symposium 2016 Chico, California Yeast Derived
More informationRISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL
Buletin USAMV-CN, 62/2006 (303-307) ISSN 1454 2382 RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL Mudura Elena, SevastiŃa Muste, Maria Tofană, Crina Mureşan elenamudura@yahoo.com University of Agricultural
More informationOngoing Standard Developments Cranberry
USP Dietary Supplements Stakeholder Forum Tuesday, May 15, 2018 Ongoing Standard Developments Cranberry Maria J. Monagas, Ph.D. Scientific Liaison, Dietary Supplements and Herbal Medicines Agenda Update:
More informationRecovery of Health- Promoting Proanthocyanidins from Berry Co- Products by Alkalization
Recovery of Health- Promoting Proanthocyanidins from Berry Co- Products by Alkalization Luke Howard Brittany White Ron Prior University of Arkansas, Department of Food Science Berry Health Benefits Symposium
More informationCheryl Walker Analytical Development Technologist Britvic Soft Drinks
Cheryl Walker Analytical Development Technologist Britvic Soft Drinks Natural colours - some thoughts on the challenges they bring and mitigating factors to protect product from change and shortened shelf
More informationAn Introduction to StellarTan Premium Tannins. Gusmer June 6, 2018 Windsor, CA
An Introduction to StellarTan Premium Tannins Gusmer June 6, 2018 Windsor, CA Outline General information Berry composition, wine production, tannin extraction, wine composition Tannins Chemistry, perception,
More informationFragaria ananassa. Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto, Tsukide, Kumamoto,
J.SHITA 18 2 115-122. 2006. 115 1 2 1 1 3 1 862-8502 3 1 100 2 884-0003 11609 3 Fragaria ananassa Naotaka MATSUZOE 1, Syuji KAWANOBU 2, Sachiko MATSUMOTO 1, Hirokazu KIMURA 1 and KAZUFUMI ZUSHI 3 1 Faculty
More informationSENSORIAL REPERCUSSIONS OF THE FORMATION OF VINYLPHENOLIC PYRANOANTHOCYANINS
SENSIAL EPECUSSINS F TE FMATIN F VINYLPENLIC PYANANTCYANINS Suárez-Lepe, J. A. (1) ; Morata, A. (1) ; Benito, S. (1) ; Palomero, F. (1) ; ernández, M. T. (2) (1) Dept. Tecnología de Alimentos. E. T. S.
More informationCatalog Intermediate raw materials for the food industry
Catalog Intermediate raw materials for the food industry Our products are focused on offering the highest quality and functionality, because we have an excellent work team and ingredients of the best quality.
More informationFamily Farmer Owned. Concord Grape Health and Nutrition
Family Farmer Owned Concord Grape Health and Nutrition Family-Farmer Owned Welch's: A Family-Farmer Owned Company Bursting with Pride! Everyone knows Welch s, but we re probably not who you think we are.
More informationStructural, physicochemical and emulsion properties of oat proteins deamidated by protein-glutaminase
Structural, physicochemical and emulsion properties of oat proteins deamidated by protein-glutaminase Zhong-qing Jiang, Loponen Jussi, Tuula Sontag-Strohm and Hannu Salovaara University of Helsinki Faculty
More informationVibration Damage to Kiwifruits during Road Transportation
International Journal of Agriculture and Food Science Technology. ISSN 2249-3050, Volume 4, Number 5 (2013), pp. 467-474 Research India Publications http://www.ripublication.com/ ijafst.htm Vibration Damage
More informationFlavor and Aroma Biology
Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department
More informationTartrate Stability. Mavrik North America Bob Kreisher, Ph.D
Tartrate Stability Mavrik North America Bob Kreisher, Ph.D Tartrate Stability Potassium bitartrate = KHT Tartrate Stability: Absence of visible crystals (precipitation) after extended time at a reference
More information2. Materials and methods. 1. Introduction. Abstract
Standardizing Peanut Roasting Process Of Peanut Butter Production N. K. Dhamsaniya and N. C. Patel Junagadh Agricultural University, Junagadh, Gujarat, India Abstract The current practice of roasting peanut
More informationExtraction and Characterization of Cashew Nut (Anacardium Occidentale) Oil and Cashew Shell Liquid Oil
Extraction and Characterization of Cashew Nut (Anacardium Occidentale) Oil and Cashew Shell Liquid Oil Idah P. A 1, Simeon M. I 2, Mohammed M. A 3 Department of Agricultural and Bioresources Engineering,
More informationWhat Went Wrong with Export Avocado Physiology during the 1996 Season?
South African Avocado Growers Association Yearbook 1997. 20:88-92 What Went Wrong with Export Avocado Physiology during the 1996 Season? F J Kruger V E Claassens Institute for Tropical and Subtropical
More information