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Abstract

In recent years Prosecco, the renowned Italian sparkling wine, has become an increasingly popular product globally, leading to a massive expansion of viticulture within Prosecco's production zones (north-eastern Italy). Through qualitative and quantitative methods, this paper provides the first...

Author(s)
Basso, M.
Publisher
Sciendo, Warsaw, Poland
Citation
Miscellanea Geographica, 2018, 22, 2, pp 109-115
Abstract

The conditions and factors of development of the vine landscapes in Crimea and their evolution are considered for the ancient, medieval, imperial, Soviet (first and second halves of the 20th century), and post-Soviet periods. The characteristics of the vineyard landscape zones (South Coast,...

Author(s)
Pozachenyuk, K.; Yakovenko, I.
Publisher
Sciendo, Warsaw, Poland
Citation
Miscellanea Geographica, 2018, 22, 2, pp 102-108
Abstract

As a consequence of its long history of more than 250 years, the Douro Demarcated Region (NE Portugal) boasts a distinct cultural landscape typified by terraces filled with the regional variety of grapevine - it is a region where famous wines are produced, in particular Port wine. Nevertheless,...

Author(s)
Pina, H. M.
Publisher
Sciendo, Warsaw, Poland
Citation
Miscellanea Geographica, 2018, 22, 2, pp 81-89
Abstract

Considering the general typology of landscapes, winery landscapes are a subtype of agricultural landscapes. A winery landscape is an area in which the dominant land use or indigenous vegetation consists of extensive grapevine crops, that is, vineyards and/or areas covered by wild grapevines; where...

Author(s)
Myga-Piątek, U.; Rahmonov, O.
Publisher
Sciendo, Warsaw, Poland
Citation
Miscellanea Geographica, 2018, 22, 2, pp 69-80
Abstract

A UHPLC-MS/MS method was developed for the quantification of the main compounds involved in oxidation reactions occurring in white musts and wines such as hydroxycinnamic acids, their glutathione and cysteinylglycine adducts (GRP, GRP2, 5-(S-glutathionyl)-trans-caftaric acid, 2-(S-cysteinylglycyl)-...

Author(s)
Ferreira-Lima, N.; Vallverdú-Queralt, A.; Meudec, E.; Pinasseau, L.; Verbaere, A.; Bordignon-Luiz, M. T.; Guernevé, C. le; Cheynier, V.; Sommerer, N.
Publisher
Springer Berlin, Heidelberg, Germany
Citation
Analytical and Bioanalytical Chemistry, 2018, 410, 15, pp 3483-3490
AbstractFull Text

Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; ...

Author(s)
Shinagawa, F. B.; Santana, F. C. de; Araujo, E.; Purgatto, E.; Mancini Filho, J.
Publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, Brazil
Citation
Food Science and Technology (Campinas), 2018, 38, 1, pp 164-171
Abstract

Removal of residual grape protein from white wine is a routine winemaking practice for prevention of protein heat instability that can otherwise result in haze formation and consumer product rejection. Protein removal is typically achieved by batch treatment with bentonite, however considerable...

Author(s)
Muhlack, R. A.; Colby, C. B.
Publisher
Institution of Chemical Engineers, Rugby, UK
Citation
Food and Bioproducts Processing, 2018, 108, pp 51-57
Abstract

Fermentation performance at low temperature is a common approach to obtain wines with better aroma, and is critical in industrial applications. Natural hybrids S. cerevisiae × S. kudriavzevii, isolated from fermentations in cold-climate European countries, have provided an understanding of the...

Author(s)
Ortiz-Tovar, G.; Pérez-Torrado, R.; Adam, A. C.; Barrio, E.; Querol, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Food Microbiology, 2018, 274, pp 12-19
Abstract

In recent years, due to the negative impact of toxigenic mycobiota and of the accumulation of their secondary metabolites in malting barley grains, monitoring the evolution of fungal communities in a certain cultivation area as well as detecting the different mycotoxins present in the raw material...

Author(s)
Beccari, G.; Senatore, M. T.; Tini, F.; Sulyok, M.; Covarelli, L.
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Food Microbiology, 2018, 273, pp 33-42
Abstract

The effects of noble rot infection of grapes on the characteristics of different types of wine, including Italian passito wine, are well known. Nevertheless, there is still little information on filamentous fungi associated with noble-rotten grapes. In this study, withered Garganega grapes for...

Author(s)
Lorenzini, M.; Simonato, B.; Favati, F.; Bernardi, P.; Sbarbati, A.; Zapparoli, G.
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Food Microbiology, 2018, 272, pp 83-86

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