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The evolution of individual anthocyanins during vinification of Merlot and Pinot Noir grapes was studied using two different winemaking procedures for each grape variety. Additionally, the effect of the applied vinification on the anthocyanin composition of the obtained wine at the end of maceration and wine aged 6 months was investigated and compared with the anthocyanin patterns of the original grape. The dynamics of the extraction process was monitored daily during maceration by analysing the anthocyanins in the must using HPLC. The results showed that the anthocyanin composition of young wines was different from that of the grapes. The proportions of malvidin-3- glucoside and malvidin-acetate were higher in wines than in the grape skins, but this was not the case for malvidin coumarate. Application of different vinification procedures to the same raw material resulted in wines with similar anthocyanin patterns. However, the anthocyanin profiles changed with the ageing of the wines.

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Experiments were performed to study changes caused by irradiation or high hydrostatic pressure pasteurization of liquid egg white by differential scanning calorimetry, spectrofluorimetry, electronic nose measurements and NIR-spectrometry. The non-thermal pasteurization treatments were also assessed in relation to loss of carotenoid content, and lipid- and cholesterol oxidation of liquid egg yolk. Unlike radiation pasteurization, high pressure processing caused protein denaturation in egg white, which manifested in changes of its DSC-thermogram and intrinsic tryptophan fluorescence. Electronic nose testing showed changes of the head-space volatile composition of egg albumen, particularly as a function of radiation treatment. Both treatments caused changes in the NIR-spectrometric “fingerprint” of the liquid egg white. Various chemometric analyses of the results of the latter instrumental methods, particularly statistical techniques developed by the group of one of the co-authors of this article, demonstrated the potential for detection and characterization of the applied non-thermal processing techniques on liquid egg white. Irradiation induced more carotenoid degradation and lipid oxidation in liquid egg yolk than pressure processing.

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): Qualifying pharmaceutical substances by fingerprinting with NIR spectroscopy and the polar qualification system. Spectroscopy , 10 , 46-49. Qualifying pharmaceutical substances by fingerprinting with NIR spectroscopy and the polar

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Almeida, C.M.R. & Vasconcelos, M. (2003): Multielement composition of wines and their precursors including provenance soil and their potentialities as fingerprints of wine origin. J. Agric. Fd Chem

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Cerro, A., Soto, S.M., Landeras, E., González-Hevia, M.A., Guijarro, J.A. & Mendoza, M.C. (2002): PCR-based procedures in detection and DNA-fingerprinting of Salmonella from samples of animal origin. Fd Microbiol. , 19 , 567

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27 194 203 Vikram, A., Lui, L.H., Hossain, A. & Kushalappa, A.C. (2006): Metabolic fingerprinting to discriminate diseases of stored

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Adams, R.P. (1999): Systematics of multi-seeded Eastern Hemisphere Juniperus based on leaf essential oils and RAPD DNA fingerprinting. Biochem. System. Ecol. , 27 , 709–725. Adams RP

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Chakravarthi, B.K. & Naravaneni, R. (2006): SSR marker based DNA finger-printing and diversity study in rice ( Oryza sativa L.). Afr. J. Biotechnol. , 5 , 684–688. Naravaneni R SSR marker

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Acta Alimentaria
Authors: K. Szentmihályi, G. A. Csiktusnádi-Kiss, Á. Keszler, L. Kótai, M. Candeaias, M. R. Bronze, L. V. Boas, E. Forgács, and I. Spaugner

Greenough, J. D., Longerich, H. P. & Jackson, S. E. (1997): Element fingerprint of Okanagan wines using ICP-MS: relationships between wine composition, vineyard and wine color. Aust. J. Grape Wine Res. , 3 , 75-83. Element

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. 1991 42 675 703 Fry, S.C. , Dumville, J.C. & Miller, J.G. (2001): Fingerprinting of polysaccharides

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