Search results for "kiwi"
showing 6 items of 6 documents
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice
2019
In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v)). The most pleasant fruit-based drink was obtained with Cabernet Sauvignon must and kiwi juice in a proportion of 60:40 and fermented with T. delbrueckii. This beverage was produced in higher volume to simulate a scale-up, and the aromatic profile, sensory description, and consumer acceptability were determined. The most powerful odorants of the kiwi-based drink were ethyl octanoate, phenylethanal, ethyl hexanoate, vinyl-guaiacol, be…
Non-Enzymatic Water-Soluble Antioxidants Bioanalysis in Some Teas and Juices by PCL Method
2011
Non-enzymatic water-soluble antioxidants from different teas (black, green, peppermint), coffee, natural extract of rosemary and fruit juices (apple, grape, grapefruit, kiwifruit) were quantized by measuring their chemiluminescence in order to establish their power to protect the living beings from the free radicals. Among the samples high values of antioxidative capacity presents green tea (655 mmol AU) (AU=ascorbic units) and kiwi fruit juice (31 mmol AU). The maximum measuring times are less than 3 minutes. The sensivity of the photo-induced chemiluminescence (PCL) method was very high: nanomolar concentrations of non-enzymatic watwer-soluble antioxidative substances, as ascorbic acid un…
Spazio alle nuove specie: actinidia, piccoli frutti, tropicali
2018
Dopo il grande successo dell’actinidia sono stati tanti i tentativi di portare in Italia nuove specie da frutto per diversicare il panorama produttivo di aree in crisi strutturale e commerciale con le colture più tradizionali. Il Centro-Nord ha puntato sui piccoli frutti, ora il Sud punta alle specie sub-tropicali. Il mercato ha voglia di novità, ma non tutto si presta ad una diffusione su larga scala.
La ricerca scientifica può salvare la produzione del kiwi italiano
2014
kiwi
Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits
2020
In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they…
Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives : a circular ec…
2021
Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis…