Results 31 to 40 of about 2,360 (180)

Evolution of fungicide residues in pruned vine-shoots

OENO One, 2021
Pruned vine-shoots used as wine additives have proven to be a useful tool for improving and differentiating wines. This is because they accumulate substances from the plant itself, which later, as a result of the toasting process, express their greatest ...
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, José Oliva, Miguel Angel Cámara, Amaya Zalacain, Maria Rosario Salinas   +5 more
doaj   +1 more source

Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature [PDF]

In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars.
Kainuma, Genki, 24857, Okuda, Tohru, 24639, Watanabe-Saito, Fumie, Mochizuki, Ayano, サイトウ, フミエ, ヒサモト, マサシ, 10252008, 斉藤, 史恵, 00377590, オクダ, トオル, 24694, 00625254, 奥田, 徹, de Revel, Gilles, Hisamoto, Masashi, 久本, 雅嗣   +17 more
core   +3 more sources

Thermal Treatments Affect the Color, Water Activity, and Fatty Acid Profile of Cachichín Seed (Oecopetalum mexicanum)

Biology and Life Sciences Forum
Cachichín (Oecopetalum mexicanum) is a tree from Sierra de Misantla, Veracruz, Mexico, whose fruit produces a seed traditionally consumed raw, boiled, or toasted. This study evaluated the effects of three thermal treatments (boiling, commercial toasting,
Alejandro Esli Hernández-Mora, Fernando Carlos Gómez-Merino, Marisol Castillo-Morales, José Andrés Herrera-Corredor, Libia Iris Trejo-Téllez, Itzen Aguiñiga-Sánchez, Adriana Contreras-Oliva, Aleida Selene Hernández-Cázares   +7 more
doaj   +1 more source

Effects of particle size and toasting of fava beans and forage source on nutrient digestibility, ruminal fermentation, and metabolizable protein supply in dairy cows

Journal of Dairy Science, 2022
: The objective of this study was to investigate the effects of heat treatment (toasting) and particle size alterations (grinding; rolling) on nutrient utilization, ruminal fermentation, and supply of metabolizable protein (MP), and to study the ...
W.J. Wang, M. Larsen, M.R. Weisbjerg, M. Johansen, A.L.F. Hellwing, P. Lund   +5 more
doaj   +1 more source

An Autoethnographic Exploration of Chinese Baijiu and Toasting Rituals

, 2023
Through an autoethnographically focussed gastronomic lens, and within a constructionist perspective, my dissertation explores baijiu and its toasting rituals.
Ma, Nora
core  

Effects of Toasting Time on Digestive Hydrolysis of Soluble and Insoluble 00-Rapeseed Meal Proteins

, 2017
Thermal damage to proteins can reduce their nutritional value. The effects of toasting time on the kinetics of hydrolysis, the resulting molecular weight distribution of 00-rapeseed meal (RSM) and the soluble and insoluble protein fractions separated ...
Salazar-Villanea, Sergio, van der Poel, Thomas, Carré, Patrick, Gruppen, Harry, Bruininx, Erik M.A.M., Poel, Thomas, van der, Quinsac, Alain   +6 more
core   +2 more sources

Quantitative analysis of sugars extracted from French oak (Quercus petraea) chips: Effect of toasting temperature

OENO One
In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars.
Genki Kainuma, Ayano Mochizuki, Fumie Watanabe-Saito, Masashi Hisamoto, Gilles de Revel, Tohru Okuda   +5 more
doaj   +1 more source

Biochemical, anatomical, and histochemical characterization of cachichín (Oecopetalum mexicanum Greenm. & C.H. Thomps: Metteniusaceae) seeds exposed to different thermal treatments [PDF]

PeerJ
Background Cachichín (Oecopetalum mexicanum Greenm. & C.H. Thomps: Metteniusaceae) is an arboreal species native to the Misantla mountain range, Veracruz, Mexico, whose fruit contains an edible seed with potential nutraceutical properties.
Alejandro Esli Hernández-Mora, Libia Iris Trejo-Téllez, Hilda Araceli Zavaleta-Mancera, José Andrés Herrera-Corredor, María Magdalena Crosby-Galván, Fernando Carlos Gómez-Merino   +5 more
doaj   +2 more sources

Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility [PDF]

, 2016
BackgroundToasting during the production of rapeseed meal (RSM) decreases ileal crude protein (CP) and amino acid (AA) digestibility. The mechanisms that determine the decrease in digestibility have not been fully elucidated.
Antonius F. B. van der Poel, Alain Quinsac, Hendriks, Wouter H., Erik M. A. M. Bruininx, Bruininx, Erik M. A. M., Harry Gruppen, Carré, P., van der Poel, Antonius F. B., Hendriks, W.H., Gruppen, H., Bruininx, E.M.A.M., van der Poel, A.F.B., Sergio Salazar-Villanea, Salazar Villanea, S., Carré, Patrick, Quinsac, A., Wouter H. Hendriks, Salazar Villanea, Sergio, Gruppen, Harry, Patrick Carré, Quinsac, Alain   +20 more
core   +1 more source

Effect of toasting grain silages from field peas (Pisum sativum) and field beans (Vicia faba) on in vitro gas production, methane production, and post-ruminal crude protein content

Animal Nutrition, 2020
Legume grains such as field peas and field beans can be produced on a local level, and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals.
Martin Bachmann, Christian Kuhnitzsch, Sebastian Michel, Annabel Thierbach, Mandy Bochnia, Jörg M. Greef, Siriwan D. Martens, Olaf Steinhöfel, Annette Zeyner   +8 more
doaj   +1 more source