ライフサイエンスコーパス: maceration

1 lycopene-rich oleoresin using hexane solvent maceration.

2 g enzymes and results in an extensive tissue maceration.

3 abilisation in comparison to the traditional maceration.

4 s from withered grape skins during simulated maceration.

5 om the seeds were determined after simulated maceration.

6 ay winegrapes during twelve days of carbonic maceration.

7 greatest decrease of these compounds during maceration.

8 tivity were found following 6 and 10 days of maceration.

9 erent copigment concentrations in grape skin macerations.

10 volution of the determined parameters during maceration (90 and 180 days) allowed a number of interes

11 During maceration, a reduction in the crushed berry skin break

12 However, some mutants gave higher maceration activity in plant tissue and elicited greater

13 fied sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera

14 FSW presented the lowest content because the maceration-alcoholic fermentation was stopped through th

15 Cryogenic maceration also increased the levels of several varietal

16 The influence of pre-fermentative maceration and ageing factors on the ester profiles of P

17 volatile markers related to pre-fermentative maceration and ageing time, reported for the first time

18 activity per se are involved in plant tissue maceration and elicitor activity.

19 blot, glomerulus number determined via acid maceration and hormone changes by radioimmunoassay (RIA)

20 n further knowledge on the influence of chip maceration and micro-oxygenation related factors (oxygen

21 GA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentrati

22 movement along the vascular parenchyma, and maceration and rotting of the petiole and central bud.

23 Methanol and water extracts, obtained by maceration and Soxhlet extraction, were examined.

24 Maceration and Soxhlet methods were used to obtain metha

25 atty acids from the fourth to seventh day of maceration and the presence of oak chips during the ferm

26 techniques (grape freezing, dry-ice and cold maceration) and a control treatment were measured.

27 For this purpose, the applied methods: maceration, ASE and SFE coupled with ASE were incorporat

28 different techniques (cold pre-fermentative maceration, beta-galactosidase enzyme addition and enzym

29 gns of fungal infection, cracks/fissures, or maceration between toes (36.3%); 30.9% had some tenderne

30 ate strengths at different times during cold maceration (CM) (0, 2 and 4days) was more efficient for

31 rganic-walled microfossils extracted by acid maceration, complemented by studies using thin sections

32 The pre-fermentative maceration consisted of the skin-maceration of musts at

33 ion of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration

34 aceration (control C), cold pre-fermentation maceration (CPM), saignee (S), pre-fermentation heating

35 In this work, impact of extraction methods (maceration, decoction, MAE, and UAE) on TPC, antioxidant

36 Sparkling wines with pre-fermentative maceration displayed higher contents of ethyl esters of

37 (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions

38 nidin-cell wall interactions when commercial maceration enzymes are present in the solution.

39 a response surface method comparing with the maceration extraction (MAE) method.

40 As compared to ultrasonic (UAE) and maceration extraction (ME), MAE showed significantly (p<

41 The effects of the variables of the maceration extraction of betacyanins have not been prope

42 of crushed skin mechanical properties during maceration-fermentation, as also affected by grape ripen

43 hnological applications to traditional grape maceration for avoiding the common loss of colour of win

44 her anthocyanin content and retention during maceration, higher antioxidant capacity, presented simil

45 y chronic, recurrent vesicles, erosions, and maceration in flexural areas.

46 Cryogenic maceration increased phenolics and antioxidant activity.

47 This work is about improvement of a maceration method in order to achieve a green process fo

48 Traditional maceration method was used for the extraction of polyphe

49 The optimal extraction conditions were maceration of 0.75mm size berries by 50% ethanol, with s

50 ared to AC5006, AC5061 causes more extensive maceration of celery petioles.

51 cyanins in the pomace, and both cold and hot maceration of fresh unblanched berries with enzyme the l

52 Cold maceration of frozen berries without enzyme addition gav

53 ermentative maceration consisted of the skin-maceration of musts at 10 degrees C for 6h.

54 ed wines Cannonau, liqueurs obtained by cold maceration of myrtle (Myrtus communis L.) berries and bi

55 s and lyases which are very effective in the maceration of plant cell walls.

56 mber of traditional liqueurs are obtained by maceration of red fruits in aqueous ethanol liquor, name

57 nded to separate berry skin before enzymatic maceration of the berry flesh must.

58 nded to maintain berry skin during enzymatic maceration of the must.

59 e (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties

60 , 4.00; 95% CI: 1.75, 9.16), medial meniscal maceration (OR, 1.84; 95% CI: 1.13, 2.99), effusion (OR,

61 l repair, and 3 = displaced tear, resection, maceration, or destruction.

62 daily anthocyanin extraction during carbonic maceration, particularly from the sixth day.

63 tional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed

64 cts from three different extraction methods (maceration, percolation and Soxhlet).

65 (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-f

66 The extract obtained by maceration presented a total phenolic content twice the

67 ne model solution was used for the simulated maceration procedure.

68 The effect of maceration process on the profile of phenolic compounds,

69 g, the incorporation of these plants using a maceration process reduced the polar compounds by 69% an

70 volatile profile was slightly influenced by maceration process, which occurred at room temperature (

71 Comparing the variation of metals at maceration process, with the variation of monomeric anth

72 ls, while others showed an increase with the maceration process.

73 Meanwhile, those without maceration showed higher levels of ethyl esters of fatty

74 Method by maceration showed the highest phenolic yield when applie

75 Five extraction techniques were evaluated: maceration, Soxhlet, sonication (UAE), microwave (MAE) a

76 For both rind and rachis, the maceration technique yielded extracts with the strongest

77 Likewise, maceration techniques have produced increases in phenoli

78 In this study, the effect of two maceration techniques, traditional and oak chips-grape m

79 howed differences between the harvesting and maceration techniques.

80 ected mostly by enzyme treatment followed by maceration temperature.

81 evaluated the influence blanching, freezing, maceration temperatures (2 degrees C, 50 degrees C) and

82 ation and grouping of the wines according to maceration time and oak chips treatment.

83 The maceration time influenced strongly not only the content

84 n contrast, increasing chip dose in extended maceration time resulted in wines with lighter and less

85 the ripeness degree and increasing the grape maceration time seems to result in higher concentrations

86 rtant factor in winemaking technology is the maceration time since the highest concentrations of tran

87 chip dose, wood origin, toasting degree and maceration time) on the phenolic and chromatic profiles

88 chip doses, wood origin, toasting degree and maceration time) on the volatile profile of red wines du

89 ent of aroma compounds was related mostly to maceration time, observing increased relative amount of

90 lactones showed an increase with increasing maceration time.

91 study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of e

92 Two doses of oak chips (3 and 6g/L) at two maceration times (5 and 10days) during fermentation was

93 es (Vitis vinifera L.) obtained at different maceration times after pulsed electric fields (PEF) usin

94 The addition of oak chips at shorter maceration times enhanced phenolic extraction, colour an

95 of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM),

96 The effects of six maceration treatments on volatile aroma and phenol compo

97 capital TE, Cyrilliche effects of time of maceration, type of yeast and the level of sulphur dioxi

98 The study indicated that maceration was effective and simple technique for the ex

99 planta and its ability to cause plant tissue maceration was severely compromised.

100 Mechanical harvesting and cryogenic maceration were used in combination to produce a Sauvign

101 Furthermore, oak chip maceration with and without HHP processing weakened the

102 eria parviflora rhizome extracts obtained by maceration with hexane, chloroform, methanol, and ethano

103 as a tool for monitoring the effects of wine maceration with oak chips was evaluated.

104 minogen activator and thrombus aspiration or maceration, with or without stenting).