Antioxidant Properties of Sparkling Wines Produced with β-Glucanases and Commercial Yeast Preparations

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Rodriguez Nogales, J M ^a   Fernandez Fernandez E ^a   Gomez M ^a   Vila Crespo, J ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

glucanases; Antioxidant activity; Autolysated yeasts; Mannoproteins; Yeast cell walls

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; GLUCAN 1,3 BETA GLUCOSIDASE; HYDROXYL RADICAL; PICRIC ACID; POLYPHENOL;

ARTICLE; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; OXIDATION REDUCTION REACTION; SACCHAROMYCES CEREVISIAE; WINE;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; FOOD HANDLING; FOOD MICROBIOLOGY; GLUCAN 1,3-BETA-GLUCOSIDASE; HYDROXYL RADICAL; OXIDATION-REDUCTION; PICRATES; POLYPHENOLS; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84866020564     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02857.x     Document Type: Article

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