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https://repositorio.uca.edu.ar/handle/123456789/5486
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Rocha Parra, Diego F. | es |
dc.contributor.author | Lanari, M. C. | es |
dc.contributor.author | Zamora, María Clara | es |
dc.contributor.author | Chirife, Jorge | es |
dc.date.accessioned | 2019-06-06T00:48:29Z | - |
dc.date.available | 2019-06-06T00:48:29Z | - |
dc.date.issued | 2016 | - |
dc.identifier.citation | Rocha Parra, D. F., Lanari, M. C. Zamora, M. C. y J. Chirife. 2016. Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine [en línea]. Food Science and Technology. 2016, 70 doi:10.1016/j.lwt.2016.02.038 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5486 | es |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/5486 | - |
dc.description.abstract | Abstract: A concentration of 9% (w/w) maltodextrin (DE 10) and gum arabic was added to red wine C. sauvignon and freeze dried to obtain a dealcoholized wine powder having a polyphenols concentration 7.1 times higher than in liquid red wine. Malvidin 3-G and total anthocyanins were the phenolics showing greater losses during storage. Moreover, an increase of water activity from 0.11 to 0.58 greatly enhanced the losses. The decrease in malvidin 3-G content was associated with the decrease on redness (colour parameter a*) of wine powder. Gallic acid was the most stable phenolic and its content remained constant during storage at all water activity levels under investigation. Contents of epicatechine, catechine, caffeic acid and resveratrol remained constant at aw = 0.11, although at aw = 0.33 catechine and epicatechine suffered important losses. Results indicated that water activity was a key factor affecting phenolics stability during storage. Antioxidant activity of the wine powder remained constant over 145 days at accelerated storage conditions | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.rights | Acceso Abierto | es |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/4.0/ | es |
dc.source | Food Science and Technology. 2016, 70 | es |
dc.subject | VINO TINTO | es |
dc.subject | SECADO | es |
dc.subject | POLIFENOLES | es |
dc.subject | ACTIVIDAD DEL AGUA | es |
dc.subject | ANTIOXIDANTES | es |
dc.title | Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine | es |
dc.type | Artículo | es |
dc.identifier.doi | 10.1016/j.lwt.2016.02.038 | - |
uca.path | Facultad de Ingeniería y Ciencias Agrarias|Artículos | es |
uca.disciplina | INGENIERIA EN ALIMENTOS | es |
uca.filename | /home/data-uca-generic/folder_generic_common/Ing. y Cs.Agrarias/Art�culos/influence-storage-conditions-phenolic/metadata.xml | es |
uca.issnrd | 1 | es |
uca.affiliation | Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Lanari, M. C. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina | es |
uca.affiliation | Fil: Lanari, M. C. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de 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 Ciencias Agrarias; Argentina | es |
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.languageiso639-1 | en | - |
item.fulltext | With Fulltext | - |
item.grantfulltext | open | - |
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 | Facultad de Ingeniería y Ciencias Agrarias | - |
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