Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling
Sign Up to like & getrecommendations! Published in 2017 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2017.09.005
Abstract: Abstract Background The overall quality of red wine is well known to be influenced markedly by various phenolic compounds that are extracted from the grape solids during maceration. The concentration and composition of phenolics then… read more here.
Keywords: extraction; maceration; process; phenolic compounds ... See more keywords
Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus)
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DOI: 10.3390/molecules27165098
Abstract: The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 °C and −20 °C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP… read more here.
Keywords: effects high; compounds red; fatty acids; hydrostatic pressure ... See more keywords