Results 241 to 250 of about 59,795 (298)

PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes

, 2020
Application to different electric field strengths (E) and specific energies (W) with the pulsed electric fields (PEF) technology on the rate of extraction of phenolic compounds during maceration/fermentation of Grenache grapes was studied.
M. Maza, J. Martínez, C. Delso, A. Camargo, J. Raso, I. Álvarez   +5 more
semanticscholar   +1 more source

Enzymatic maceration of Tabasco pepper: Effect on the yield, chemical and sensory aspects of the sauce

LWT, 2020
The objective of this work was to reduce the consistency of the pepper pulp by enzymatic maceration to increase the yield of the extract used in the processing of Tabasco sauce, and to evaluate the effects of maceration on its chemical and sensory ...
V. Farias, I. M. Araújo, Renier Felinto Julião da Rocha, D. Garruti, G. Pinto   +4 more
semanticscholar   +1 more source

Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines

Journal of Food Composition and Analysis, 2022
Ena Bestulić, S. Rossi, T. Plavša, I. Horvat, I. Lukić, M. Bubola, A. Peršurić, A. Jeromel, S. Radeka   +8 more
semanticscholar   +1 more source

Optimization of lycopene extraction from tomato peels industrial by-product using maceration in refined olive oil

Food and Bioproducts Processing, 2019
Lycopene, a nutraceutical compound, was extracted from a Tunisian industrial tomato peels by-product using maceration in refined olive oil (ROO).
Mouna Kehili, S. Sayadi, Fakher Frikha, Ayachi Zammel, N. Allouche   +4 more
semanticscholar   +1 more source

Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA).

Food Chemistry, 2019
Pinot noir and Zinfandel wines were produced with traditional maceration (Control), and extended maceration for one (1 month-EM), and six months (6 months-EM).
L. F. Casassa, Robert M. Huff, N. B. Steele   +2 more
semanticscholar   +1 more source

Comparison of two extraction methods (high pressure extraction vs. maceration) for the total and relative amount of hydrophilic and lipophilic organosulfur compounds in garlic cloves and stems. An application to the Italian ecotype "Aglio Rosso di Sulmona" (Sulmona Red Garlic).

Food Chemistry, 2019
Garlic-based extracts have been surveyed as healthy promoting supplements in relation to their content of organosulfur compounds. The present study investigated the effect of high pressure extraction and maceration, and four extraction solvents (three ...
F. Ferioli, E. Giambanelli, Vittorio D'Alessandro, L. D'Antuono   +3 more
semanticscholar   +1 more source

Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines.

Food Chemistry, 2019
With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was performed based on post-fermentative addition of overripe seeds (OS).
F. Rivero, M. J. Jara-Palacios, B. Gordillo, F. J. Heredia, M. L. González-Miret   +4 more
semanticscholar   +1 more source

A method for the extraction of chlorophyll from leaf tissue without maceration

, 1979
J. Hiscox, G. F. Israelstam
semanticscholar   +1 more source

Implant‐Bone Macerator

Journal of Periodontology, 1971
openaire   +2 more sources

Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique.

Food Chemistry, 2016
Nada Ćujić, K. Šavikin, T. Janković, Dejan S. Pljevljakušić, G. Zdunić, S. Ibrić   +5 more
semanticscholar   +1 more source