Results 51 to 60 of about 3,034 (177)
In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines
Current Research in Food Science, 2023 The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on Vitis vinifera L. cv Rufete, the flagship of DOP “Sierra de Salamanca”, demonstrated its phenolic potential to produce
Cristina Alcalde-Eon +3 more
doaj +1 more source
Australian Journal of Grape and Wine Research, Volume 2024, Issue 1, 2024.Copigmentation is a noncovalent interaction between anthocyanins and colourless copigments that stabilises the anthocyanin‐coloured forms by protecting them against water attack. Copigmentation can be responsible for almost half of the colour observed in young red wines.
Cristina Alcalde-Eon +3 more
wiley +1 more source
, 2017 Journal of Food Quality, Volume 2017, Issue 1, 2017.
Raúl Ferrer-Gallego +4 more
wiley +1 more source
Resistant starch: an indigestible fraction of foods
Grasas y Aceites, 1991 Resistant starch (RS), the dietary starch that scape digestion in the small intestine, can yields up to 20% of the starch in cereal and legume products.
F. Saura Calixto, R Abia
doaj +1 more source
Isomeric fatty acid composition of spanish commercial ice-creams
Grasas y Aceites, 2003 Eight samples of different varieties of commercial ice-creams sold in Spain were analysed for their fatty acid composition, with relevance on their trans-fatty acid profile.
V. Griguol, I. M. Vicario, M. León
doaj +1 more source
, 2008 Este apartado contiene el Analytic Summary de este volumen.Atal honek bolumenaren Analytic Summary-a barne hartzen du.Cette rubrique contient l'Analytic Summary de ce volume.This section contains the Analytic Summary of this ...
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Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]
, 2019 In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé +5 more
core +1 more source
Coffee consumption and serum cholesterol
Grasas y Aceites, 1999 Different topics related to the kind and variety of coffee with commercial value, specially of the chemical composition of the green and toasted grain and particularly of the composition of the lipid fraction, are firstly revised.
M. G. Montero Rodríguez +2 more
doaj +1 more source
Review of the levels of trans fatty acids reported in different food products
Grasas y Aceites, 2007 In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes.
V. Griguol +2 more
doaj +1 more source
Herramienta Kahoot como estrategia para fomentar la participación y el aprendizaje activo del alumno [PDF]
, 2017 Depto. de Química en Ciencias FarmacéuticasFac.
Andrés Carvajales, Pedro +9 more
core +1 more source