A5006886798- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Proteins in Food Systems
- Enzyme Catalysis and Immobilization
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
- Biofuel production and bioconversion
- Milk Quality and Mastitis in Dairy Cows
- Polysaccharides and Plant Cell Walls
- Analytical Chemistry and Chromatography
- Spectroscopy and Chemometric Analyses
- Botanical Research and Applications
- Food composition and properties
- Wine Industry and Tourism
- Animal Genetics and Reproduction
- Genetically Modified Organisms Research
- Insect Resistance and Genetics
- Protein Hydrolysis and Bioactive Peptides
- Sensory Analysis and Statistical Methods
- Microbial Metabolites in Food Biotechnology
- Identification and Quantification in Food
- Biochemical and biochemical processes
- Microencapsulation and Drying Processes
Universidad de Valladolid
2011-2024
Universidad de Alcalá
2005-2009
Instituto de Fermentaciones Industriales
2007
Universidad Autónoma del Estado de Hidalgo
2003-2006
The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and analyze its characteristics as novel functional product. Eight cereal-based probiotic beverages were produced by inoculating with monoculture Lactobacillus rhamnosus or co-culture consisting lactic acid bacteria Bifidobacterium. Two additional factors, namely, the addition amylolytic enzymes matrix desalting, studied alongside type culture. organic content microbial growth monitored during...
This work aimed to reuse bread flour from discarded as a substrate for the growth of probiotic lactic acid bacteria (LAB) and Bifidobacterium. Commercial starters were used ferment beverages based on waste water, with without enzymes (α-amylase β-glucoamylase) desalting treatment. All fermentations carried out at 38 °C during 24 h. Microbial counts, pH titratable acidity (TA) determined 0, 3, 6, 9 h carbohydrates content The pH, TA water holding capacity (WHC) also analysed 15 21 days...
Abstract Kinetic properties and thermal inactivation of pectinlyase (PL) were assayed in commercial pectinase preparations (Rapidase C80, Pectinase CCM, Pectinex 3XL Grindamyl 3PA) by using apple pectin as substrate. The PL activity Rapidase C80 showed substrate inhibition, while the other enzyme followed typical Michaelis–Menten kinetics. optimum pH temperature values for lay within range 5.5–6.5 35–40 °C, respectively. was heat-inactivated with simple first order With respect to this,...
Abstract BACKGROUND: Nowadays, Verdejo young wine is exported to many countries all over the world, so it considered one of most important Spanish white wines. In spite its commercial and historical repercussions, little information available about aromatic profile wine. The aim our study was give further this aspect, focusing research on characterisation classification RESULTS: Aroma Verdejo, Sauvignon blanc barrel‐fermented barrel‐aged wines—all from D.O. Rueda, Spain—was evaluated using...
Bread and bakery products are among the most discarded food in world. This work aims to investigate potential use of wasted bread obtain a high-glucose slurry. Simultaneous hydrolysis using α-amylase glucoamylase was carried out performing liquefaction saccharification at same time. process compared with traditional sequential hydrolysis. Temperature pH conditions were optimized response surface design determining viscosity, reducing sugars glucose concentration during enzymatic processes....
Background and Aims Available soil water is an important factor determining grapevine yield grape composition. The aim of this study was to determine the impact availability on components composition must wine Vitis vinifera L. cv. Verdejo. Methods Results irrigation strategies [rainfed (R0), drip irrigated at 25% ETo (R25) 50% (R50) applied weekly from end vegetative main shoot growth until harvest] were imposed white Verdejo grapevines over three consecutive seasons (2012–2014). treatment...
Autolysis plays a crucial role as technological tool in the ageing process of specific wines. This includes white, red and sparkling During on lees, yeasts release different compounds that positively modify composition wine. However, traditional autolytic methods can be time-consuming. work evaluates use ultrasound (US) high hydrostatic pressure (HHP) treatments to expedite Saccharomyces cerevisiae model wine system. The results suggest treating yeast cells with US resulted faster nucleic...
Ewes' milk samples with low (<500000 ml −1 ), medium (1000000–1500000 ) and high (>2500000 somatic cell counts (SCC) were used to manufacture hard ewes' cheese using the Zamorano manufacturing protocol. Cheeses that had been ripened for 1, 2 3 months obtain isoelectric ovine casein was analysed by capillary electrophoresis. The texture of cheeses during ripening determined instrumentally Warner-Bratzler maximum shear force assessed sensory qualities consumers hedonic tests. study...
The aim of this study was to evaluate the in vitro antioxidant potential sparkling wines produced with β-glucanases, autolysated yeasts, yeast cell walls, and purified mannoproteins. Total capacity (measured by 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical-scavenging method ferric reducing power [FRAP] assay), hydroxyl activity (HRSA) were higher wine samples coadjuvants (in relation control wine). highest values achieved mannoproteins and, lesser extent, β-glucanases. Neutral polysaccharides...
Abstract Entrapment of Oenococcus oeni into a polymeric matrix based on polyvinyl alcohol (PVA) (Lentikats®) was successfully used to get better development malolactic fermentation (MLF) in wine. The incubation immobilized cells nutrient medium before starting the MLF, did not improve degradation malic acid. In only one day, 100% conversion acid achieved using high concentration (0.35 g gel/ml wine with cell‐loading 0.25 mg cells/mg gel). While low 0.21 (cell‐loading gel) needed 3 days...
Higher temperatures due to climate change are causing greater sugar production in grapes and more alcoholic wines. The use of glucose oxidase (GOX) catalase (CAT) grape must is a biotechnological green strategy produce reduced-alcohol GOX CAT were effectively co-immobilized by sol-gel entrapment silica-calcium-alginate hydrogel capsules. optimal co-immobilization conditions achieved at concentration the colloidal silica, sodium silicate alginate 7.38%, 0.49% 1.51%, respectively, pH 6.57....
Climate change is modifying the composition of grapes, increasing sugar and pH levels, which produces unbalanced wines with high alcohol degree, low acidity poor aromatic notes. In this study, glucose oxidase (GOX) catalase (CAT) were applied in white must content (>3.8) to simultaneously decrease concentration pH. The effect enzyme treatment on volatile wine was investigated. A 0.17 mkat/L for both GOX CAT sufficient produce a remarkable reduction (61.5 g/L), achieving similar results...