Abstract：
:This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free EtOH-A, Encapsulated EtOH-A) and non-adapted to ethanol (Free, Encapsulated). The different yeast-inoculating formats had a significant impact on oxygen consumption and pressure increase rate in the bottle during the prise de mousse. Similarly to the free form, encapsulated yeast successfully completed the secondary fermentation. After an ageing period of 6 months, volatiles and sensory profiles of sparkling wines were compared. Although, some differences in volatile profiles were found among samples, sparkling wines produced by Encapsulated EtOH-A showed sensory properties, in terms of aroma, taste and body, similar to those produced by free yeast (both adapted and non-adapted to ethanol).
journal_name
Food Chemjournal_title
Food chemistryauthors
Benucci I,Cerreti M,Maresca D,Mauriello G,Esti Mdoi
10.1016/j.foodchem.2019.125174subject
Has Abstractpub_date
2019-12-01 00:00:00pages
125174eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31280-4journal_volume
300pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Artocarpus heterophyllus J33 (AhJ33) fruit is a popular and valuable jackfruit variety in Malaysia. For export, the pulp has to be separated from the skin which is usually discarded. Hence, the conversion of the fruit waste to food products with economic value needs to be explored utilizing the waste to wealth concept...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.018
更新日期：2017-10-01 00:00:00
abstract：:Reaction energetics of the double (2H+/2e-), i.e., the first 1H+/1e- (catechol→ phenoxyl radical) and the second 1H+/1e- (phenoxyl radical→ quinone) free radical scavenging mechanisms of quercetin and its six colonic catecholic metabolites (caffeic acid, hydrocaffeic acid, homoprotocatechuic acid, protocatechuic acid,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.018
更新日期：2017-03-01 00:00:00
abstract：:The process and the kinetics of the electrochemical oxidation of morin in an anhydrous electrolyte have been investigated using cyclic and differential pulse voltammetry. The oxidation mechanism proceeds in sequential steps related to the hydroxyl groups in the three aromatic rings. The oxidation of the 2',4'dihydroxy...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.10.003
更新日期：2014-04-01 00:00:00
abstract：:Blackberry fruit contains high levels of polyphenols particularly anthocyanins which contribute to its biological activities. Bioavailability of polyphenols especially anthocyanins is generally low, it has been proposed that metabolites from polyphenol biotransformation under colonic fermentation are components that e...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.020
更新日期：2018-12-15 00:00:00
abstract：:In this study, pullulanase was firstly immobilized by covalent bonding onto chitosan/Fe3O4 nanoparticles or encapsulation in sol-gel after bonding onto chitosan/Fe3O4 nanoparticles, and then the immobilized pullulanase was used for the effective production of resistant starch (RS). The highest RS content (35.1%) was o...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.117
更新日期：2018-01-15 00:00:00
abstract：:Kiwifruit (Actinidia deliciosa cv. Jinkui) were treated with 0.1 mmol/L methyl jasmonate (MeJA) to investigate the effects on disease resistance to soft rot caused by Botryosphaeria dothidea. The results showed that MeJA treatment significantly reduced the diameter of lesions after inoculation with B. dothidea. This t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125483
更新日期：2020-02-01 00:00:00
abstract：:This work aimed to assess the richness of the food halophytes Crithmum maritimum and Inula crithmoїdes on phenolics and essential oils (EOs) and to evaluate the antioxidant and antibacterial potential of these metabolites. Results displayed that extract of I. crithmoїdes possesses considerable contents of phenolic com...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.09.034
更新日期：2014-02-15 00:00:00
abstract：:Influence of heat pump drying (HP at 40, 45 and 50 °C), tray drying (TD) and sun drying (SD) on the quality of Arabica coffee was evaluated. Drying process did not affect the caffeine content, but influenced levels of some amino acids. Sucrose content was higher in HP and TD than in SD green coffees. The perceived aro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.03.152
更新日期：2019-09-01 00:00:00
abstract：:β-Carotene is a natural nutrient that serves as a natural food colorant. However, the weak physical stability restricts its development in food industrial production. Here, the influences of a variety of external environmental conditions on the stability of β-carotene enriched zein-carboxymethyl chitosan (CMCS)-tea po...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125878
更新日期：2020-05-01 00:00:00
abstract：:The objective of this study was to examine the effect of particle size distribution on physical, chemical and functional properties of unripe banana flour for the first time. A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (°Brix;0.2, pH;4.73, titratable acidity; 0.56g/100g malic acid, total solids; 2...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.064
更新日期：2016-12-15 00:00:00
abstract：:Mycotoxins are secondary metabolites of fungi that cause toxic and carcinogenic effects. Human exposure to multiple mycotoxins constitutes an increasing health concern due to potential mycotoxins combined effects. The presence of mycotoxins mixtures in foodstuffs as cereals has been reported over the last years, but f...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.088
更新日期：2018-01-15 00:00:00
abstract：:Omega-3 nutraceuticals are extensively used as health supplements worldwide. Various administration forms for delivery of omega-3 are available. However, the niche omega-3 tablets have so far remained unexplored. In this work tablets containing 25-40% (w/w) omega-3 oil as triglycerides or ethyl esters were prepared ut...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.10.142
更新日期：2016-04-15 00:00:00
abstract：:The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-know...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2014.11.035
更新日期：2015-05-01 00:00:00
abstract：:The effects of cooling rate (CR) on retrograded nucleation of rice starch-aromatic molecule complexes were evaluated. Six aromatic molecules (hexanal, 1-octen-3-ol, γ-decalactone, guaiacol, 2, 3-butanedione, and 2-acetyl-1-pyrroline) were chosen to represent the typical aromas in cooked rice. Differential scanning cal...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.077
更新日期：2019-10-01 00:00:00
abstract：:The feasibility of hyperspectral imaging (HSI) (400-1000nm) for tracing the chemical spoilage extent of the raw meat used for two kinds of processed meats was investigated. Calibration models established separately for salted and cooked meats using full wavebands showed good results with the determination coefficient ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.093
更新日期：2017-04-15 00:00:00
abstract：:A simple method based on high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for the simultaneous determination of organotins-tri-n-butyltin chloride (TBT), triphenyltin chloride (TPT), dibutyltin dichloride (DBT), and diphenyltin dichloride (DPT)-in plastic food packaging. Samples...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.115
更新日期：2015-08-15 00:00:00
abstract：:The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments were carried out and samples were evaluated by measuring the new comp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.06.128
更新日期：2012-12-15 00:00:00
abstract：:The effect of high pressure homogenisation (HPH) on structure (Bostwick consistency, particle size distribution and microstructure) and carotenoid in vitro bioaccessibility of different tomato pulps was investigated. HPH decreased tomato particle size due to matrix disruption and increased product consistency, probabl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.099
更新日期：2013-12-15 00:00:00
abstract：:The impact of oil type and fatty acid chain length on the development of food-grade microemulsions for the entrapment of β-carotene was investigated. The microemulsion region of a ternary phase diagram containing short chain monoglycerides was larger than for di- and triglycerides when Tween 80 was used as surfactant....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.11.056
更新日期：2015-05-01 00:00:00
abstract：:Acetylcholinesterase (AChE) biosensor was developed through silica sol-gel (SiSG) immobilisation of AChE on the carbon paste electrode (CPE) and used as working electrode. AChE catalyses the cleavage of acetylthiocholine chloride (ASChCl or substrate) to thiocholine, which was oxidised to give a disulphide compound by...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.047
更新日期：2014-01-01 00:00:00
abstract：:The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min-1, 5 h) gen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128689
更新日期：2021-05-15 00:00:00
abstract：:In this work we characterised Negroamaro red wines, made by an autochthonous cultivar of Southern Italy, by linking volatile composition to aroma properties. This linking was carried out by picturing "Aroma Wheels", built by Odour Activity Values (OAVs) of all the identified volatile compounds grouped in "aromatic ser...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.105
更新日期：2013-12-01 00:00:00
abstract：:A new sample preparation procedure to determine six heterocyclic aromatic amines (3-Amino-1,4-dimethyl-5H-pirido[4,3-b]indole, 3-Amino-1-methyl-5H-pirido[4,3-b]indole, 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine, 2-amino-9H-pyrido-[2,3-b] indole, 2-amino-3-methyl-9H-pyrido-[2,3-b] indole and 2-Amino-1,6-dimethyli...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.04.076
更新日期：2013-12-01 00:00:00
abstract：:A novel analytical method for melamine in milk powder has been developed and exploited with three-dimensional (3D) magnetic molecularly imprinted polymers (MMIPs) combining with liquid chromatography-tandem mass spectrometry. The 3D MMIPs were synthesized with graphene-carbon nanotube hybrid composite as carrier which...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.078
更新日期：2018-07-30 00:00:00
abstract：:In this study, the occurrence of cannabinoids in hemp-based food products was investigated. For that purpose, a new liquid chromatography tandem mass spectrometry method for the quantification of fifteen cannabinoids was developed and validated for multiple matrices. Method performances were good, fulfilling the SANTE...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126469
更新日期：2020-07-15 00:00:00
abstract：:In this work, a method has been applied and validated for the determination of a group of 35 multiclass pesticides in the minor tropical fruits rose apple/pomarrosa (Syzygium malaccense), starfruit/carambola (Averrhoa carambola), yoyomo (Spondias purpurea) and papayuela (Vasconcellea pubescens) cultivated and exported...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.12.045
更新日期：2019-05-15 00:00:00
abstract：:Food processing, especially thermal treatment, may have implications on mycotoxins in products available for consumers. This research work aimed to study how mycotoxin levels may be influenced by modifying the technological parameters of both whole grain and cocoa biscuit-making processes. The study was mainly focused...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.115
更新日期：2017-08-15 00:00:00
abstract：:In this study, fruits of Rosa dumalis, R. canina, and R. villosa were cultivated and harvested at six different time points based on colour changes during the ripening period. Phenolic acid and flavonoid contents in fresh hypanthium were determined by HPLC-DAD. Derivatives of organic acid (gallic, caffeic, p-coumaric,...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.004
更新日期：2017-11-15 00:00:00
abstract：:A novel poly (diallyldimethylammonium chloride) functionalized reduced graphene oxide (PDDA-RGO) nanocomposite modified electrode was fabricated, and applied for the electrochemical determination of quinoline yellow (QY). The formation of PDDA-RGO nanocomposite was confirmed by SEM, FTIR and Raman spectroscopy. The el...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.02.032
更新日期：2015-08-15 00:00:00
abstract：:A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technology at two equivalent energy inputs (32-256kJ/kg) was made using an in ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.10.093
更新日期：2017-04-15 00:00:00
