Search Results - "Margolles Cabrales, Inmaculada"
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1
Fatty acid composition of cider obtained either by traditional or controlled fermentation
Published in Food chemistry (01-08-2005)“…A pilot-scale model for controlled fermentation in cider-making is described. This technology is compared with the conventional induction of alcoholic…”
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2
Gas Chromatographic Analysis of Total Fatty Acids in Cider
Published in Journal of agricultural and food chemistry (01-03-2001)“…This paper reports the composition of total fatty acids in an apple beverage, cider. Fatty acids are present in the free or esterified form and contribute to…”
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3
Influence of Fatty Acids on Foaming Properties of Cider
Published in Journal of agricultural and food chemistry (08-10-2003)“…Seventy-seven ciders from four consecutive harvests, which were produced at industrial scale by cider-makers from the region of Asturias (northern Spain), were…”
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4
Characterization of Cider Apples on the Basis of Their Fatty Acid Profiles
Published in Journal of agricultural and food chemistry (27-02-2002)“…In the current study, the fatty acids composition of 30 monovarietal apple juices from six cider apple varieties belonging to two categories was analyzed. The…”
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