Browsing by Author "Peña Neira, Álvaro"
Now showing items 21-40 of 41
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Rivera Caro, Carolina Alejandra (Universidad de Chile, 2013)El vinagre ha formado parte de la alimentación humana desde la antigüedad, siendo utilizado principalmente como condimento y conservador de alimentos; también ha sido utilizado como base de medicamentos sencillos para ...
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Marín Niño de Zepeda, María Paz (Universidad de Chile, 2013)El aceite de oliva virgen presenta atributos particulares asociados a sus características organolépticas y a los efectos benéficos que produce su consumo en la salud humana. Sus propiedades se atribuyen principalmente a ...
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Marín Niño de Zepeda, María Paz (Universidad de Chile, 2013)El aceite de oliva virgen presenta atributos particulares asociados a sus características organolépticas y a los efectos benéficos que produce su consumo en la salud humana. Sus propiedades se atribuyen principalmente a ...
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Olavarría Amar, Cynthia Nicole (Universidad de Chile, 2013)El uso de agentes estabilizantes del color es de alta relevancia en la producción de vinos. En el caso de la industria de los jugos, el color representa un importante parámetro sensorial. Sin embargo, limitada información ...
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Sandoval Carrasco, Sebastián Andrés (Universidad de Chile, 2016)La unión de distintos factores y propiedades de un alimento determinan la calidad y aceptabilidad del mismo frente al consumidor, siendo el color uno de los factores organolépticos más importantes a la hora de seleccionar ...
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Barrio Galán, Rubén del; Cáceres Mella, Alejandro; Medel Maraboli, Marcela; Peña Neira, Álvaro (Society of Chemical Industry, 2015)BACKGROUND: The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent ...
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Medel González, Rodolfo André (Universidad de Chile, 2012)Dentro de las primeras operaciones realizadas en la elaboración de vinos, se encuentran la cosecha y la maceración prefermentativa. Estas labores están dentro de aquellas que proporcionarán el máximo potencial del producto ...
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Vega Pérez, Constanza Belén (Universidad de Chile, 2014)La calidad de los vinos está determinada por numerosos factores, dentro de los cuales destaca la fracción aromática. Ésta juega un rol fundamental pues en algunos casos puede llegar a determinar la elección del consumidor. ...
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Catalán Hernández, César Rodrigo (Universidad de Chile, 2013)El objetivo de esta investigación fue evaluar el efecto del pH, de la concentración de aminoácidos y ácido málico, en el contenido final de aminas biógenas. Para esto se utilizó una bacteria láctica, perteneciente a la ...
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Beltrán Maturana, Nicolás; Duarte Mermoud, Manuel; Salah, S. A.; Bustos, M. A.; Peña Neira, Álvaro; Loyola Madariaga, Eduardo; Jalocha, J. W. (ELSEVIER SCI LTD, 2005-04)This work presents the results of applying genetic algorithms., in selecting the more relevant features present in chromatograms of polyphenolic compounds, obtained from a high performance liquid chromatograph with aligned ...
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Fanzone, Martín; Peña Neira, Álvaro; Gil, Mariona; Jofré, Viviana; Assof, Mariela; Zamora, Fernando (Elsevier, 2012)Knowledge of the chemical composition of wine and its association with the commercial value constitutes an objective tool to assess quality and can be used as a marketing strategy. Phenolic compounds are very important quality ...
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Gho, Francesca; Peña Neira, Álvaro; López Solís, Remigio (2007)Isoproterenol-induced salivary polypeptides (IISP), a group of proline-rich proteins synthesized by mouseparotids, have been considered as markers for isoproterenol-induced parotid hypertrophy. Rodents fed diets ...
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Favre, Guzmán; Peña Neira, Álvaro; Baldi, Cecilia; Hernández, Natalia; Traverso, Sofía; Gil, Graciela; González Neves, Gustavo (Elsevier, 2014)Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. ...
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Müller, Katrina; Figueroa, Cristian; Martínez, Constanza; Medel Maraboli, Marcela; Obreque Slier, Elías; Peña Neira, Álvaro; Morales Bozo, Irene; Toledo, Héctor; López Solís, Remigio (2010)The volume of saliva in the mouth of sensory panelists was measured by a dilution assay using a freshly prepared beetroot extract as probe solution. An aliquot of the extract absorbing linearly at 531-nm (probe) was placed ...
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Laurie, V. Felipe; Salazar, Sofía; Campos, M. Ignacia; Cáceres Mella, Alejandro; Peña Neira, Álvaro (American Society for Enology and Viticulture., 2014)Microoxygenation (MOX) is a winemaking technique used with the aim of enhancing certain chemical and sensory wine features. Theoretically, by infusing small volumes of oxygen in a continuous way, the quality of the product ...
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Fanzone, Martín; Zamora, Fernando; Jofré, Viviana; Assof, Mariela; Gómez Cordovés, Carmen; Peña Neira, Álvaro (2012)BACKGROUND: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio; Ramírez Escudero, Cristián; Zamora Marín, Fernando (2007)Enological tannins are widely used in winemaking process to improve different characteristics of wines. A wide spectrum of enological tannins is now available on the market; however, the tannins’ chemical nature and ...
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Cáceres Mella, Alejandro; Peña Neira, Álvaro; Avilés Gálvez, Pamela Marisol; Medel Maraboli, Marcela; Barrio Galán, Rubén del; López Solís, Remigio; Canals, Joan Miquel (Wiley, 2014)BACKGROUND:Theblending of wine is a commonpractice in winemaking toimprovecertain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain ...
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Muñoz, Claudio; Gómez Talquenca, Sebastián; Chialva, Constanza; Ibáñez, Javier; Martinez Zapater, José M.; Peña Neira, Álvaro; Lijavetzky, Diego (American Chemical Society, 2014)Anthocyanin profiles are commonly used for grapevine cultivar identification because it is currently accepted that this trait is closely related to their genetic characteristics. Nevertheless, the extent of the variation ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (ACS Paragon Plus Environment, 2007)For Review. Confidential The relative abilities of two enological tannins to interact with a single gelatin were compared with their relative abilities to elicit astringency. A trained sensory panel assessed astringency whereas ...