90 documents found, page 1 of 9
Clean labelling sodium nitrite at pilot scale: in-situ reduction of nitrate fro...
Carvalho, Teresa Bento de; Oliveira, Mónica; Gomes, Ana Maria; Monteiro, Maria João; Pintado, Manuela; Komora, Norton; Durães, Tiago; Nunes, Fernando M.Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to red...
Elimination of ochratoxin A from white and red wines: Critical characteristics ...
Cosme, Fernanda; Inês, António; Silva, Davide; Filipe-Ribeiro, Luís; Abrunhosa, Luís; Nunes, Fernando M.Ochratoxin A (OTA) is a mycotoxin frequently found in wines, with an allowed maximum limit of 2.0 ?g/L. To optimise OTA removal from white and red wines at high levels (10.0 ?g/L) using activated carbons (ACs), different commercial deodorising ACs were tested. OTA elimination from white wines was less dependent on ACs characteristics, with 100% removal with all but one AC with the lowest total pore volume. For ...
White wine protein instability: Mechanism, quality control and technological al...
Cosme, Fernanda; Fernandes, Conceição; Ribeiro, Tânia; Filipe-Ribeiro, Luis; Nunes, Fernando M.Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to...
Elimination of aflatoxins B1 and B2 in white and red wines by bentonite fining....
Cosme, Fernanda; Inês, António; Ferreira, Beatriz; Silva, Davide; Filipe-Ribeiro, Luís; Abrunhosa, Luís; Nunes, Fernando M.Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chitosan, and bentonite for aflatoxins B1 and B2 removal from white a...
Tratamento do vinho com resinas de troca iónica: Impacto no pH
Borges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Cosme, FernandaAo longo do processo de produção de vinho, o controle do pH é necessário já que influencia vários aspetos, como a cor, a eficiência do dióxido de enxofre, a acidez real, e também determinantemente a sua estabilidade microbiológica. A aplicação de resinas de troca iónica, particularmente de troca catiónica, permite a redução do pH do vinho com base na sua capacidade de trocar iões fixados em grupos funcionais, n...
Tratamento do vinho com resinas de troca iónica: impacto no pH
Borges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Ribeiro, Luís Filipe; Vilela, Alice; Nunes, Fernando; Cosme, FernandaAo longo do processo de produção de vinho, o controle do pH é necessário já que influencia vários aspetos, como a cor, a eficiência do dióxido de enxofre, a acidez real, e também determinantemente a sua estabilidade microbiológica. A aplicação de resinas de troca iónica, particularmente de troca catiónica, permite a redução do pH do vinho com base na sua capacidade de trocar iões fixados em grupos funcionais, n...
Vinhos verdes: perfil sensorial dos vinhos monovarietais da casta Loureiro
Marques, Catarina Isabel Patrício Sá; Vilela, Alice; Correia, Elisete; Nunes, Fernando; Cosme, FernandaOs vinhos com Denominação de Origem “Vinhos Verdes” são produzidos numa ampla área composta por nove sub-regiões (Amarante, Ave, Baião, Basto, Cávado, Lima, Monção, Paiva e Sousa). A diversidade dos vinhos produzidos nessa região pode ser explicada pelas diferentes características do solo e clima e pela diversidade das castas. Os vinhos brancos são caracterizados pela sua frescura e pelo seu flavor floral e fru...
Chitosan upregulates the genes of the ROS pathway and enhances the antioxidant ...
Singh, Rupesh Kumar; Soares, Bruno; Goufo, Piebiep; Oliveira, Ana Alexandra; Inês, António; Cosme, Fernanda; Castro, Isaura; Falco, VirgilioChitosan is an environmentally-friendly active molecule that has been explored for numerous agricultural uses. Its use in crop protection is well-known, however, other properties, such as bioactivity, deserve attention. Moreover, the modes of actions of chitosan remain to be elucidated. The present study assessed the levels of total phenolic compounds, the antioxidant potential, and the expression of reactive o...
Tartrate stabilisation of Rosé wine using ion exchange resins
Borges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Vilela, Alice; Nunes, Fernando M.; Cosme, FernandaTartaric stabilisation is essential to satisfy the quality criteria of wines. To prevent wine tartaric precipitates, potassium hydrogen tartrate (KHT) and calcium tartrate (CaT), several techniques can be used. The addition of oenological products, such as metatartaric acid and carboxymetilcelulose (CMC’s) as well as the use of ion exchange resins are acceptable techniques for tartaric stabilization by the OIV,...
Effect of ion exchange resins on white and red wine pH: Impact on wine sensory ...
Borges, Rita; Fernandes, Conceição; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Cosme, FernandaThe pH control during winemaking is a fundamental parameter by their influence on color, freshness and to achieve wine microbiological stability. The most common acidify correction performed in wineries is addition of natural tartaric acid; however, in some cases, this operation increases the risks of potassium bitartrate precipitations [1, 2]. The application of ion exchange resins for wine acidification is ba...