Grape Properties
Mostrando 1-12 de 31 artigos, teses e dissertações.
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1. Hypolipidemic and antioxidant effects of grape processing by-products in high-fat/cholesterol diet-induced hyperlipidemic hamsters
Abstract Investigations have shown the presence of bioactive substances in agricultural by-products. As some of these compounds present hypolipidemic and antioxidant activities, they could be considered economical alternatives to be used as supplements. This study investigates the hypolipidemic and antioxidant properties of grape processing by-products, feed
Food Sci. Technol. Publicado em: 2020-12
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2. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
Abstract This study was designed to investigate changes in quality characteristics during long-term storage of five commercial grape vinegars (V1~V5). To determine long-term quality characteristics of vinegars, proximate (soluble solid, pH, total acidity, color, and antioxidant activity) and sensory descriptive analysis, were performed. Initial soluble solid
Food Sci. Technol. Publicado em: 2020-12
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3. Production of functional products using grape processing residuals
Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a rece
Food Sci. Technol. Publicado em: 2020-12
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4. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 2020-12
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5. Production and quality of Sweet Grape tomato in response to foliar fertilization with boron
RESUMO A adubação com boro (B) do tomateiro pode ser feita fornecendo-se o nutriente via solo ou por meio de pulverização de soluções direcionadas às folhas. O uso de distintas fontes de B nas soluções pulverizadas nas folhas pode interferir na eficiência dessa fertilização, pois o desempenho de cada produto pode ser determinado pelas suas propri
Hortic. Bras.. Publicado em: 07/11/2019
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6. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 04/11/2019
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7. Pasting and gel texture properties of starch-molasses combinations
Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties we
Food Sci. Technol. Publicado em: 11/10/2018
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8. Mechanical properties, water sorption characteristics, and compound release of grape seed extract-incorporated resins
Abstract Objective This study evaluated the effect of grape seed extract (GSE) incorporation on the mechanical properties, water sorption, solubility, and GSE release from the experimental adhesive resins. Material and Methods An experimental comonomer mixture, consisting of 40% Bis-GMA, 30% Bis MP, 28% HEMA, 0.26% camphorquinone and 1% EDMAB, was used t
J. Appl. Oral Sci.. Publicado em: 2017-08
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9. Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat
ABSTRACT The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat
Rev. Bras. Cienc. Avic.. Publicado em: 2016-09
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10. Cover crops and pruning in Bobal and Tempranillo vineyards have little influence on grapevine nutrition
ABSTRACT Cover crops may improve vineyard soil properties, grapevine nutrient status and berry composition, however, factors such as cover crop type, annual rainfall, climate and irrigation may change their effects on vineyards. From 2008 to 2011, the effects of a non-permanent cover crop and two pruning techniques on soil as well as vine nutrients and grape
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-06
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11. Isolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strains
Abstract In the present work we isolated and identified various indigenous Saccharomyces cerevisiae strains and screened them for the selected oenological properties. These S. cerevisiae strains were isolated from berries and spontaneously fermented musts. The grape berries (Sauvignon blanc and Pinot noir) were grown under the integrated and organic mode of
Braz. J. Microbiol.. Publicado em: 2016-03
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12. Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour.
Food Sci. Technol. Publicado em: 2015-12