Temas
Mostrando ítems 1-20 de 66
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Actividad antioxidante en infusiones elaboradas con té negro y pétalos de rosa
(Asociación Argentina de Tecnólogos Alimentarios - AATA, 2020)Los pétalos de rosa se utilizan desde tiempos remotos para elaborar infusiones, mermeladas, ensaladas, sopas, postres y bebidas. En los últimos años se ha revalorizado su utilización en alimentos debido a su elevado contenido ... -
Analysis of phenolic compounds in onion nectar by miniaturized off-line solid phase extraction-capillary zone electrophoresis
(Royal Society of Chemistry, 2014)Onion is an important vegetable crop which depends heavily on cross-pollinating insects for any significant increase in seed production. Nectar is the most important floral reward offered by plants. Minor components such ... -
Aplicación de tratamientos de altas presiones hidrostáticas para incrementar el contenido de compuestos antioxidantes en duraznos mínimamente procesados
(Universidad Nacional de Santiago del Estero, 2019-09)Los tratamientos de Altas Presiones Hidrostáticas (APH), pueden contribuir a la preservación de las frutas y a su vez aumentar su contenido de compuestos antioxidantes mediante la activación de los mecanismos de defensa ... -
Appetitive behavior of the honey bee Apis mellifera in response to phenolic compounds naturally found in nectars
(Company of Biologists, 2019)The honey bee is the most frequently used species in pollination services for diverse crops. In onion crops (Allium cepa L.), however, bees avoid visiting certain varieties, being attracted differently to male sterile (MS) ... -
Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
(MDPI Publication, 2021-07)The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in ... -
Aprovechamiento de cáscara de nuez pecán: extracción de bajo costo, determinación e identificación de compuestos fenólicos
(Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)Nuevos enfoques buscan atender los desafíos en el intento de armonizar el desarrollo y la innovación en la tecnología de los alimentos con aspectos socio-ambientales. En concordancia con esto y con los objetivos del ... -
Aprovechamiento de frutos de duraznos descartados durante el raleo: extracción de compuestos fenólicos
(Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)El raleo es una técnica mediante la cual se quita el exceso de frutos en estado inicial de desarrollo para evitar quiebre de ramas, tamaño insuficiente en la fruta, maduración adecuada y una menor producción en el año ... -
Arapey sweet potato peel waste as renewable source of antioxidant: extraction, nanoencapsulation and nanoadditive potential in films
(Springer, 2021)In this work, the peel of Arapey Sweet Potato (Ipomoea batatas), a vegetable waste, was used as a source of phenolic compounds which are widely recognized as beneficial antioxidants for human health. The extract obtained ... -
Assessment of genetic diversity and population structure in a garlic (Allium sativum L.) germplasm collection varying in bulb content of pyruvate, phenolics, and solids
(Elsevier, 2019-10)This study characterized genetic diversity in the Argentine garlic germplasm bank by analysis of 10 SSR loci in 73 garlic accessions. A total of 43 alleles and polymorphic information content (PIC) value of 0.38, along ... -
Bioactive compounds of two orange-fleshed sweet potato cultivars (Ipomoea batatas (L.) Lam.) in fresh, stored and processed roots
(Elsevier, 2022)Sweet potatoes are a rich source of bioactive compounds, which are considered to promote human health. This study aimed to analyse the main bioactives of two orange-fleshed sweet potato cultivars, Beauregard and Colorado ... -
Caracterización de la composición fenólica de uvas y vinos de la variedad Malbec (Vitis vinifera L.): su relación con el origen geográfico, factores vitivinícolas y valor comercial
(Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili (España), 2012-05)La variedad Malbec (Vitis vinifera L.) es considerada el cultivar tinto emblemático de Argentina, sin embargo a pesar de su importancia económica y cultural existe un gran desconocimiento sobre su composición química. El ... -
Caracterización química de vinos Malbec y Cabernet franc provenientes de dos localidades de La Pampa (Argentina), en relación al grado de madurez de las uvas
(Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, 2022-07-26)Este trabajo tiene como objetivos, caracterizar la composición química de uvas y vinos de las variedades Malbec y Cabernet franc provenientes de 25 de Mayo y Casa de Piedra (La Pampa, Argentina) e interpretar la influencia ... -
Caracterización química del aceite esencial obtenido de la madera de Bulnesia sarmientoi Lorenz ex griseb (Palo santo) recolectado del Departamento Matacos de la provincia de Formosa, Argentina = Chemical characterization of the essential oil obtained from the wood of Bulnesia sarmientoi Lorenz ex griseb (Palo santo) collected from the Matacos Department of the province of Formosa, Argentina
(IADIZA, CONICET, 2019)Bulnesia sarmientoi Lorenz ex Griseb. conocido como “palo santo” es uno de los árboles con mayor importancia dentro del rubro de especies aromáticas. De su madera, se extrae un aceite esencial conocido como “guayacol”, con ... -
Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
(MDPI, 2023-04)The present study characterized a genetically and phenotypically diverse collection of 27 purple and two non-purple (one orange and one yellow) carrot accessions for concentration of root anthocyanins, phenolics, and ... -
Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
(Bentham Open, 2014-09)For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties ... -
Chemical and chromatic effects of fermentation temperature on three clones of Pinot noir over two consecutive vintages
(American Society for Enology and Viticulture (ASEV), 2022-10-14)Three different Pinot noir clones (115, 777, and 828) from the Central Coast of California were subjected to different maceration temperature regimes for 14 days using triplicate fermentations (Cold: 10°C; Hot: 25°C; and ... -
Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
(American Society for Enology and Viticulture, 2019-01)Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak ... -
Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
(Elsevier, 2014-04)Residues discarded at cherry fruit harvesting were extracted with ethanol from ‘Chelan’, ‘Brooks’ and ‘Sunburst’ varieties to obtain cherry fibers constituted by the cell wall polysaccharides, applicable as functional food ... -
Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
(2013-10)The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits ... -
Colección de olivos en Mendoza : Investigación y caracterización de variedades
(EEA Junín, INTA, 2021-02)El libro Colección de Olivos en Mendoza es el resultado de un importante trabajo realizado durante más de diez años por un gran equipo de personas. El aporte de cada uno ha sido fundamental en el desarrollo del libro.