Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects
Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and
horticultural crops, due to oxidation during postharvest processing and storage. This has a …
horticultural crops, due to oxidation during postharvest processing and storage. This has a …
Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review
RF Guerrero, E Cantos-Villar - Trends in Food Science & Technology, 2015 - Elsevier
Highlights•SO 2 is currently an essential preservative in winemaking.•SO 2 may cause
health related problems.•Antioxidant and antimicrobial activity are key properties.•Sensory …
health related problems.•Antioxidant and antimicrobial activity are key properties.•Sensory …
Mechanistic study of the validity of using hydroxyl radical probes to characterize electrochemical advanced oxidation processes
Y Jing, BP Chaplin - Environmental science & technology, 2017 - ACS Publications
The detection of hydroxyl radicals (OH•) is typically accomplished by using reactive probe
molecules, but prior studies have not thoroughly investigated the suitability of these probes …
molecules, but prior studies have not thoroughly investigated the suitability of these probes …
A current perspective on hydrogen peroxide production in honey. A review
K Brudzynski - Food chemistry, 2020 - Elsevier
Hydrogen peroxide plays a key role in honey antibacterial activity. The production of H 2 O 2
in honey requires glucose oxidase (GOx) that oxidizes glucose to gluconolactone and …
in honey requires glucose oxidase (GOx) that oxidizes glucose to gluconolactone and …
Role of glutathione in winemaking: a review
EC Kritzinger, FF Bauer, WJ Du Toit - Journal of agricultural and …, 2013 - ACS Publications
Glutathione is an important constituent of grapes, must, and wine. However, to date, no
review has provided an integrated view of the role of this compound in wine-related systems …
review has provided an integrated view of the role of this compound in wine-related systems …
Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition
Grape pomace (GP) is a low-value by-product that contains a significant amount of high
value-added products. The huge amount of non-edible residues of GP wastes (seeds, skins …
value-added products. The huge amount of non-edible residues of GP wastes (seeds, skins …
Bottle aging and storage of wines: A review
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking
practices involve careful vineyard management alongside controlled alcoholic fermentation …
practices involve careful vineyard management alongside controlled alcoholic fermentation …
Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: Review of their potentialities and limitations
Sulfur dioxide (SO 2) is probably one of the most versatile and efficient additives used in
winemaking due to its antiseptic and antioxidant properties. This compound is also important …
winemaking due to its antiseptic and antioxidant properties. This compound is also important …
Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing
Abstract Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during
its one-year ageing were determined by HS-SPME–AEDA and direct injection–AEDA (DI …
its one-year ageing were determined by HS-SPME–AEDA and direct injection–AEDA (DI …
Red wine coloration: A review of pigmented molecules, reactions, and applications
Color is one of the most distinctive qualities of red wine. Despite new knowledge in the field
of pigment identification, copigmentation, and oxidation being forthcoming, there is still a …
of pigment identification, copigmentation, and oxidation being forthcoming, there is still a …