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Volatile compounds in Prošek dessert wines produced from white and red grapes
aroma HS-SPME-GC-MS cv. Posip cv. Plavac mali
2015/7/28
Prosek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified usi...
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapes
grape juices stilbens content UV irradiation ozonisation
2015/5/18
Grapes from two varieties – Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperatu...
Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice
Strawberry Orange Grapes Juice
2016/6/1
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
Effects of Dipping Solutions on Air-Drying Rates of the Seedless Grapes
Seedless grapes pretreatment solution drying
2010/2/3
Preserving of food by drying, has been became an important subject in food industry. Turkey has a high potential at fruit production. Grape has an economically important role in Turkey's export. The e...
Relations between polyphenols content and antioxidant activity in vine grapes and leaves
vine grapes vine leaves stems downy mildew powdery mildew grey mould piceid resveratrol caftaric acid catechin epicatechin photochemiluminescence DPPH FRAP
2014/3/3
The occurrence and content of some polyphenols and the antioxidant activity of compounds present in grape berries, stems and leaves of Vitis vinifera L. were evaluated. Three white and three blue vari...