Volatile phenols have been implicated as contributors to off-odors associated with taints
from bushfire smoke and microbial spoilage. Various methods for the amelioration of off …

Off-flavors and off-taste are taints in food products caused by the presence of undesirable
compounds originated from the raw material or from changes during processing and storage …

Despite good modern winemaking practices, microbial contaminations can occur. Therefore,
quality wine production requires attention to possible sources of contamination during …

Cyclodextrins (CDs) have been hanging around research laboratories, since their discovery
by Villiers. When Schardinger identified the three naturally occurring forms—α, alpha; β …

Volatile phenols exist in wine and can be markers for Brettanomyces and smoke taint off-
odors. Cyclodextrins (CDs) are found to be capable of forming inclusion complexes with …

Polysaccharide (chitosan, xanthan and locust bean gum) matrices hydrophobically modified
with α-or β-cyclodextrin or their combinations were synthesized by thermal crosslinking …

Consumption of wine at ceremonies, celebrations and banquets and other special
occasions has always been at the forefront of drinks that accompanies food today as it did …

El aroma de un vino permite obtener información sobre la variedad de uva con la que se
elaboró, el procedimiento utilizado en su elaboración o la edad del mismo, por ello, la …

Este trabalho teve como objetivo desenvolver complexos de ciclodextrinas com o agente
fotossensibilizante altamente lipofílico cloro-alumínio ftalocianina (ClAlFc) para possibilitar a …

En este trabajo se han sintetizado materiales para sustituir a la bentonita, uno de los cuales
probaremos en este proyecto. El objetivo de este proyecto es realizar un estudio …