Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129477
Abstract: Foam is the first attribute observed when sparkling wine is served. Bentonite is essentially used to flocculate particles in sparkling base wines but can impair their foamability. Gums from Acacia senegal and Acacia seyal improved… read more here.
Keywords: acacia gums; new fractions; sparkling base; foamability ... See more keywords
Discrimination of Acacia gums by MALDI-TOF MS: applications to micro-samples from works of art
Sign Up to like & getrecommendations! Published in 2019 at "Microchemical Journal"
DOI: 10.1016/j.microc.2018.08.058
Abstract: Abstract This paper reports the discrimination of Acacia gums from the two most widely used and commercially significant species, A. senegal and A. seyal, using an innovative strategy based on matrix assisted laser desorption ionization-time-of-flight… read more here.
Keywords: discrimination acacia; maldi tof; acacia gums; micro samples ... See more keywords