Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines.

Continuous flow process Mesoporous ceramics Titanium dioxide Wine oxidation kinetics Wine protein stability

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
27 Feb 2024
Historique:
received: 26 10 2023
revised: 06 02 2024
accepted: 25 02 2024
medline: 3 3 2024
pubmed: 3 3 2024
entrez: 2 3 2024
Statut: aheadofprint

Résumé

In this work the impact of an innovative protein stabilization method (TiO

Identifiants

DOI: 10.1016/j.foodchem.2024.138868 PMID: 38430770
pubmed: 38430770
pii: S0308-8146(24)00517-X
doi: 10.1016/j.foodchem.2024.138868
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

138868

Informations de copyright

Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Arianna Ricci (A)

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC, Italy.

Andrea Versari (A)

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC, Italy.

Luigi Ragni (L)

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC, Italy.

Giuseppina P Parpinello (GP)

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC, Italy. Electronic address: giusi.parpinello@unibo.it.

Classifications MeSH