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Influence of Ageing on Changes in Polyphenolic Compounds in Red Wines
HPLC local red wines polyphenols resveratrol wine ageing
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2014/11/28
The phenolic compounds of wines were measured in two local cultivars – Blaufränkisch and Turán, and three worldwide
known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experimen...
Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing
Caspase-3 Ageing Ca2+ Camptothecin Etoposide Apoptosis
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2012/8/14
Recently, a novel consideration has focused on the potential relationship of apoptosis and the protease caspases and the underlying mechanism for meat postmortem tenderization. In this study, apoptosi...
Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Posip and Rukatac
phenolic acids Posip Rukatac
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2009/3/20
Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Posip and Rukatac (Vitis vinifera, L.) were registered. In both ...
Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babic
anthocyanins low-molecular proanthocyanidins high-molecular proanthocyanidins
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2009/3/19
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babic (Vitis vinifera, L.), from the Primosten vine-growing region, were subjected to examination....
Effect of Extraction Conditions and Post Mortem Ageing Period on Yield of Salt Soluble Proteins from Buffalo (Bubalus bubalis) Lean Meat
Buffalo lean meat salt soluble protein dilution volume blending time ageing period
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2008/11/1
Buffalo lean meat was used to evaluate the effects of pH of the salt soluti1on (5.0, 5.5, 6.0, 6.5 and 7.0), dilution volume (4, 8, 12, 16 and 20 X sample weight), blending time (30, 60, 90, 120 and 1...