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Yuhua Wang, Qi Zhang, Jianjuan Li, Shaoxiong Lin, Xiaoli Jia, Qingxu Zhang, Jianghua Ye, Haibin Wang and Zeyan Wu
In order to fully comprehend the impact of soil acidification on the quality of tea, further analyses are essential and are of the utmost importance to the cultivation of tea trees and the simultaneous enhancement of tea quality. In May 2022, Tieguanyin ...
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Ana Mucalo, Katarina Luk?ic, Irena Budic-Leto and Goran Zdunic
Defoliation and cluster thinning are useful canopy management techniques to modulate grapevine carbon distribution and microclimate. Both techniques are directed to achieve the proper balance between fruit and foliage, and to maximize production of well-...
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Maria João Pereira, Oceane Grosjean, Manuela Pintado, Carla Brazinha and João Crespo
The increase in environmental consciousness and stricter regulations has motivated industries to seek sustainable technologies that allow valorising wastewaters, contributing to the profitability of overall processes. Canning industry effluents, namely s...
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Sushant Kaushal, Pratik Nayi, Didit Rahadian and Ho-Hsien Chen
Tea is the most widely consumed non-alcoholic beverage worldwide. In the tea sector, the high demand for tea has led to an increase in the adulteration of superior tea grades. The procedure of evaluating tea quality is difficult to assure the highest deg...
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Leonardo Heleno Milk, Talita Maira Goss Milani, Ana Carolina Conti-Silva
Pág. e49956
Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases t...
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Cristobal Fernandez Muñoz,Felisa Arribas Pérez,Cristina Martín Zapata
Pág. 31 - 40
Smell is one of the most powerful senses and one that best connects emotionally with individuals. For these reasons, large companies are using scent marketing techniques in order to create better and more memorable experiences for consumers while adding ...
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Claudio Fredes, Yerko Moreno, Samuel Ortega, Eduardo Von Bennewitz
Pág. 143 - 150
Vitis vinifera cv. Carménère is a vigorous variety of grapevine that requires high temperatures and luminosity for achieving optimal phenolic maturity and herbal aromas, which has been reported to significantly delay harvest in Chile. This research was d...
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Gloria Montenegro, Miguel Gómez, Rodrigo Pizarro, Gerard Casaubon, Raúl C. Peña
Pág. 41 - 48
The purpose of the present work was to implement a sensory evaluation panel for Chilean honeys. The expert panel was trained during 14 sessions, with the aim of developing recognition of aromatic standards in order to be able to discriminate between hone...
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ANGELICA GANGA
Durante la elaboración del vino participan un gran número de microorganismos, especialmente levaduras, las que consumen el azúcar presente en el mosto o jugo de uva, transformándolo en alcohol. Estos microorganismos se encuentran en los granos de uvas qu...
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