The aim of the conducted research was to spectrophotometrically measure the total polyphenol content (TPC) and determine the DPPH• antioxidant activity of commercial pectin, and of pectin that was obtained by conventional ...

The objectives of this study were to obtain biosorbents based on Saccharomyces pastorianus residual biomass and natural polymers by immobilization technique and to carry out an evaluation of biosorptive capabilities for ...

Non-swelling clays have been used in traditional paper coating technologies for many years because these exert the least effect on the rheological properties of a formulate coating. However, recent work has demonstrated ...

The walnut kernel is a natural concentrate of biologically active substances, including polyunsaturated fatty acids, polyphenols and proteins. In addition to the white core rich in lipids and proteins, nut kernels are ...

The quantity of agricultural waste has been rising rapidly all over the world, many studies has revealed that fruits and vegetables are the main source of bioactive compounds. Wastes from the agro-industrial sector, due ...

The present study aimed to investigate the effectiveness of the use of some antioxidants as inhibitors of some edible oils oxidation (grape seeds, walnuts and corn germ). Lipid oxidation is one of the major causes that ...

Oxidation processes are slow phenomena that take place throughout the wine's life, from the beginning of winemaking to aging in bottles. Several parameters play an important role in aging of the wine, such as the temperature ...

The object of this investigation is to find new methods of directing the autolysis process, which has a positive effect on the production of sparkling wines in pressure tanks by administering active dry yeast in the draft ...

The paper presents the use of buckwheat, buckwheat malt, sorghum, and sorghum malt in the production of beer on a laboratory scale. Barley malt was used as control in all experimental variants of obtaining beer in laboratory ...

The pinking effect of white wines, known for more than 4 decades, is associated with reductive winemaking, applied with the aim of significant decrease of the oxygen content in wines and, thereby, the unwanted oxidative ...