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Change of selected antioxidant parameters of red wines during maturation
aging anthocyanins Cabernet Sauvignon polyphenols Vitis vinifera L.
2016/12/9
The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spe...
The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer
fermentation tank industrial scale volatile components
2016/7/6
The effect of wort filling time on the process of fermentation, maturation, and acetaldehyde content in beer was determined. The experiments were performed on an industrial scale, the fermentation and...
A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage
sulphuration titrated acids tartaric acid
2014/7/10
The content of free SO2 (1.3–37.9 mg/l and 5.3–19.7 mg/l for 2009 and 2010) and total SO2 (38.3–272.0 mg/l and 52.0–102.1 mg/l for 2009 and 2010) for individual wines was in a broad interval. Results ...
Changes in Physical and Chemical Properties during Maturation of Mango Fruit (Mangifera indica L. ‘Irwin’) Cultured in a Plastic Greenhouse
maturation of ‘Irwin’mango culture in plastic greenhouse Hunter color value
2009/7/8
The changes in physical and chemical properties during maturation of ‘Irwin’ mango fruit were examined. The fruit used in this experiment was cultured in a plastic greenhouse {temperature: winter, min...
Variation of Total Polyphenol and Polyphenol Oxidase Activity during Maturation of Mango Fruit (Mangifera indica L. ‘Irwin’) Cultured in a Plastic House
‘Irwin’ mango fruit maturation of mango variation of total polyphenol
2009/7/8
Variation of total polyphenol (TPP) and polyphenol oxidase activity (PPO) was investigated in ‘Irwin’ mango fruit in various color stages of development: green, purple, purplish red and red. Fruits us...
Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango “Kaew”
mango pectin molecular weight
2009/7/7
Water soluble pectin (WSP) in an alcohol insoluble solid (AIS) of mango “Kaew”, which is exclusively used in processing, increased with maturation. Hydrochloric acid soluble pectin (HSP) decreased. Am...
Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation
Edam cheese microflora reduced cheese
2009/7/7
The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 w...
Seasonal Change of Volatile Compounds of Citrus sudachi during Maturation
headspace gas Citrus sudachi volatiles
2009/7/7
Seasonal change of volatile components in Citrus sudachi was monitored by headspace gas-chromatographic analyses. The limonene content increased sharply from 50.87% (unripe sudachi) to 87.23% (over-ri...
The Effects of Fruit Maturation and Sodium Chloride Concentration on the Compositions of Pickled Sun-Dried Ume Fruit,‘Umeboshi’
ume fruit pickled sun-dried ume fruit sodium chloride
2009/7/7
The effects of the maturation and the sodium chloride concentration on the composition of pickled sun-dried ume products ‘umeboshi’ were investigated using ume fruit harvested on May 31 (immature stag...
Changes in Properties during Maturation and Ripening of ‘Chiin Hwang No. 1’ Mango Fruit Cultivated in a Plastic Greenhouse
‘Chiin Hwang No. 1’ mango maturation ripening
2009/6/18
Mango fruits ‘Chiin Hwang No. 1’ produced on 7-year-old trees cultivated in a plastic greenhouse {inside temp.: in winter, min. 5.8°C (room) and 12.7°C (soil); in summer, max. 42.5°C (room) and 26.8°C...
Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese
furosine α-N-(2-furoylmethyl)-amino acids cheese
2014/3/10
Formation and degradation of Amadori products (APs) originating from the early Maillard reaction during maturation of three different commercial cheeses, namely Cheddar, Emmentaler and Gouda, was inve...
Study of Resistant Starch (RS) Content in Peas during Maturation
peas total and resistant starch amylose dry matter optimal term of harvest
2014/3/10
Total starch (TS), amylose and resistant starch (RS) were determined in the sets of smooth pea and wrinkled pea varieties in the years 2006–2008. Starch content of smooth peas varied in the range 53.6...
Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity
texture gelatin acidic milk gels glucono--lactone
2008/3/28
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...