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https://repositorio.uca.edu.ar/handle/123456789/5427
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Álvarez Gaona, Izmari Jasel | es |
dc.contributor.author | Rocha Parra, Diego F. | es |
dc.contributor.author | Zamora, María Clara | es |
dc.contributor.author | Chirife, Jorge | es |
dc.date.accessioned | 2019-06-06T00:48:13Z | - |
dc.date.available | 2019-06-06T00:48:13Z | - |
dc.date.issued | 2017 | - |
dc.identifier.citation | Álvarez Gaona, I. J., et al. Drying/encapsulation of red wine to produce ingredients for healthy foods [en línea]. Wine Studies. 2017, 6 (1). Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5427 | es |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/5427 | - |
dc.description.abstract | Abstract: Epidemiological evidence indicates that moderate consumption of red wine reduces the incidence of coronary disease, atherosclerosis, and platelet aggregation. Wine is very rich in antioxidant compounds because of their phenolic components. However, many people for ethnic, social or religious reasons do not consume wine. Drying/encapsulation of red wine in the presence of adequate carbohydrates leads to water and more than 99% of alcohol removal; a glassy amorphous microstructure is obtained in which the wine’s phenolic compounds are entrapped. The resulting product is a free flowing powder which could be used for the polyphenol enrichment of healthy foods and/or drink powders, as well as in the pharmaceutical industry. The wine industry may take advantage of the dried/encapsulated red wine using as a raw material red wines which have little commercial value for different reasons; i.e. poor quality due to raw material, unfavourable climatic conditions, or wines that suffered some alteration during the wine making process. Dry encapsulated wine may be a new alternative to red wines that cannot be sold as such for different reasons, and open new opportunities to diversify wine products. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | PAGEPress | es |
dc.relation | Encapsulación de vinos tintos argentinos por secado spray y su potencial aplicación en alimentos | es |
dc.rights | Acceso Abierto | es |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/4.0/ | es |
dc.source | Wine Studies. 2017, 6 (1) | es |
dc.subject | VINO TINTO | es |
dc.subject | SECADO | es |
dc.subject | ENCAPSULACION | es |
dc.subject | DESHIDRATACION | es |
dc.subject | ALIMENTOS | es |
dc.subject | CONGELACION | es |
dc.subject | SECADO POR PULVERIZACION | es |
dc.title | Drying/encapsulation of red wine to produce ingredients for healthy foods | es |
dc.type | Artículo | es |
uca.path | Facultad de Ingeniería y Ciencias Agrarias|Artículos | es |
uca.disciplina | INGENIERIA | es |
uca.filename | /home/data-uca-generic/folder_generic_common/Ing. y Cs.Agrarias/Art�culos/drying-encapsulation-red-wine/metadata.xml | es |
uca.issnrd | 1 | es |
uca.affiliation | Fil: Álvarez Gaona, Izmari J. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Álvarez Gaona, Izmari J. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Rocha Parra, Diego F. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
local.message.claim | 2019-06-06T18:23:35.520-0300|||null|||submit_approve|||dc_contributor_author|||jsp.dspace.authority-listclaim.default.note | * |
local.message.claim | 2019-06-06T18:26:26.026-0300|||null|||submit_approve|||dc_contributor_author|||jsp.dspace.authority-listclaim.default.note | * |
uca.version | publishedVersion | es |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Consejo Nacional de Investigaciones Científicas y Técnicas | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Laboratorio de Ingeniería en Alimentos | - |
crisitem.author.orcid | 0000-0002-2900-4529 | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Facultad de Ingeniería y Ciencias Agrarias | - |
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