Abstract Potatoes (Solanum tuberosum L.), consumed daily by millions of people around the
world, are one of the most important food crops. Potato juice (PJ) is a by-product of the …

Fining treatments involve the addition of a substance or a mixture to wine, and are generally
carried out in order to clarify, stabilize or modify the wine's organoleptic characteristics …

The increasing preference of vegetarian and vegan diets has led to the development of new
and diverse food formulations based on plant proteins with high nutritive value. Industrial …

This paper describes for the first time the use of grape derived polysaccharide extracts as
potential fining agents to modulate the volatile composition of Viura white wines …

Most potato proteins are fractions of albumin and globulin, soluble in water and in water and
salt solutions, respectively; these are patatin glycoproteins, with a pIs in the range of 4.8–5.2 …

A strategy aimed at decreasing the content of quercetin (Q) and quercetin glycosides (QG)
was applied to prevent future quercetin precipitation in wines. Different oenological fining …

Studies regarding spray drying microencapsulation are aplenty available; especially
focusing on processing parameters, microparticle characteristics and encapsulation …

In this study, effects of NaCl concentrations (0.0, 0.2, 0.4, 0.6, 0.8, and 1.0 M) and pH (3.0,
5.0, 7.0, and 8.0) on the physico-chemical and functional properties of potato protein …

Present review article explains the dietary use of plant pigments and therapeutic effects
against cancer. Important plant pigments such as anthocyanins, lycopene, carotenoids …

Currently, the wine industry has an increasing interest in developing alternative solutions to
traditional animal proteins fining agents. In this study, the impact of different protein fining …