Search Results - "Alvarez Gaona, Izmari Jasel"

Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production by Álvarez Gaona, Izmari Jasel, Assof, Mariela Vanesa, Jofré, Viviana Patricia, Combina, Mariana, Ciklic, Iván Francisco

“…The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such…”
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Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders by Jasel Alvarez Gaona, Izmari, Fanzone, Martín L., Chirife, Jorge, Ferreras-Charro, Rebeca, García-Estévez, Ignacio, Teresa Escribano-Bailón, María, Galmarini, Mara V.

“…[Display omitted] •Eight chocolate formulations added with phenolic-rich powders were manufactured.•Evaluated phenolic content and sensory profiles.•Powders…”
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Spray-dried Ancellotta red wine: natural colorant with potential for food applications by Alvarez Gaona, Izmari Jasel, Fanzone, Martín, Sari, Santiago, Assof, Mariela, Pérez, Dolores, Chirife, Jorge, Zamora, María Clara

“…Ancellotta red wine ( Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine…”
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Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants by Alvarez Gaona, Izmari Jasel, Fanzone, Martín L., Galmarini, Mara V., Chirife, Jorge, Ferreras-Charro, Rebeca, García-Estévez, Ignacio, Escribano-Bailón, María Teresa

“…Ancellotta and Aspirant Bouchet, Vitis vinifera L., are wines with a high anthocyanin concentration that have been used to increase color in high-quality red…”
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Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage by Alvarez Gaona, Izmari Jasel, Bater, Caterina, Zamora, María C., Chirife, Jorge

“…Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before…”
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