A5025054426- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Horticultural and Viticultural Research
- Wine Industry and Tourism
- Sensory Analysis and Statistical Methods
- Microencapsulation and Drying Processes
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Berry genetics and cultivation research
- Polysaccharides Composition and Applications
- Botanical Research and Applications
- Food composition and properties
- Crop Yield and Soil Fertility
- Food Chemistry and Fat Analysis
- Vitamin C and Antioxidants Research
- Soil Science and Environmental Management
- GABA and Rice Research
- Plant Physiology and Cultivation Studies
- Magnetic and Electromagnetic Effects
- Proteins in Food Systems
- Genomics, phytochemicals, and oxidative stress
- Tree Root and Stability Studies
- Pineapple and bromelain studies
- Plant biochemistry and biosynthesis
- Plant and soil sciences
Universidad Publica de Navarra
2001-2023
Universidad de Navarra
2012
The aim of this study was to understand sensory and instrumental similarities differences among an array cookies made with bulk microencapsulated grape seed extract (GSE) then determine how these impact consumer acceptance. Total 4 types (control, enriched GSE, 2 different GSE) were evaluated by analyses, a trained panel using the quantitative descriptive analysis (QDA®) methodology, acceptance test that included usage attitude survey. addition GSE resulted in darker brown cookies;...
Abstract Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries ( Rubus glaucus Benth.) and blueberries Vaccinium floribundum Kunth.) Golden Reinette apples. Wines evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) Folin–Ciocalteu monomeric anthocyanins (TMAs) pH differential test, color parameters VIS‐spectrophotometry. For blackberry wines, ellagitannins also...
Abstract The aim of this work was to quantify the changes in total phenolic content ( TPC ), antioxidant activity AA ) and color hue CH cocoa T heobroma cacao beans group rinitario from N icaragua after fermentation roasting. Cocoa with three different grades (nonfermented, poorly fermented fermented) were put under roasting temperatures (110, 130 150C). kinetics at 130C for 60 min also studied. After each treatment, , determined. For all quantified parameters, significant differences P <...
Twenty-eight blackberry (Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins the main phenolic compounds most determinant factor in capacity of (r = 0.980). The major anthocyanins cyanidin 3-rutinoside (64 ± 6%) 3-glucoside (19 4%), followed by several minor (17 4%). Two them native namely, 3-rutinoside-5-glucoside 3-xylorutinoside. remaining seven...
Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of circular economy, semi-industrial method for integral use as an ingredient in bakery industry proposed. Using two different dehydration processes (convection or freeze-drying), formed by peels seeds was stabilized ground into flours that were used ingredients focaccia-type flatbread elaboration through wheat flour...
Abstract Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, contributing to better human nutrition. The objective this study was obtain novel ingredients based these a wide range applications in industry. effect air-drying (60 °C or 80 °C) applied field (broccoli stalks), mimicking conditions, compared with dehydration by freeze-drying same whole plant). Thus, different flours were...
A total of 20 analytical parameters, including alcohols, polyphenols and anthocyanins, colour several normal oenological variables such as pH, acidity dry extract, were analysed in 66 red wines from two regions Spain (Aragón Navarra), made with seven different varieties grapes (Graciano, Tempranillo, Grenache, Carignan, Merlot, Ruby Cabernet Sauvignon). Factor analysis raw data provided a good description the differences between production zones. With exception Cabernet, which presented very...
The thermal modification kinetics of a commercial grape seed extract (GSE) was investigated. A GSE exposed to 60, 90, and 120 °C for 5, 10, 15, 30, 45, 60 min. antioxidant activity (AA) the absorbance at 420 nm (A(420)) were measured. (+)-Catechin, (-)-epicatechin, procyanidins B1 B2, gallic acid identified After treatments, AA did not show significant difference (p > 0.05) both increased as well A(420). (+)-Catechin (-)-epicatechin decreased. To obtain activation energy (E(a)) changes,...
Abstract A sensory study of monovarietal white wines (Chardonnay, Garnacha and Macabeo) from two Spanish regions (Aragón Navarra) was carried out. Among the three varieties, Chardonnay made best organoleptic impression. Linear correlation showed quality taste acidity were attributes that correlated well with overall Except for color, no attribute examined differed significantly by region. Factorial analysis, applied to volatile components Chardonnay, followed stepwise regression, revealed...
<p style="text-align: justify;">White wines from two Spanish regions (Aragón and Navarra) were studied. Wines produced grapes of three different varieties : Chardonnay, Garnacha Macabeo. Oenological parameters (pH, rH, total acidity, ethanol, dry extract, ash, alkalinity ash colour), major volatile compounds (acetaldehyde, methyl acetate, ethyl methanol, 1-propanol, isobutanol isoamylalcohol), 2,3-butanodiol glycerol analysed. Multivariate statistical methods employed in wine...