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Your search keyword '"Laencina, J."' showing total 3 results
Start Over Author "Laencina, J." Topic food/cooking/nutrition
3 results on '"Laencina, J."'

1. Sensory evaluation of canned peach halves acidified with clarified lemon juice

Author

Saura, D., Marti, N., Laencina, J., Lizama, J., and Carbonell-Barrachina, A.

Subjects
Lemon juice -- Usage, Peach -- Research, Business, Food/cooking/nutrition
Abstract

Canned peaches acidified with clarified lemon juice were prepared to find a more natural product that fits the new market for ecological products, and also new alternatives for using lemons. The effects of lemon juice on color, juiciness and acidity-sweetness ratio were studied.

Published
2004

2. Aroma of canned peach halves acidified with clarified lemon juice

Author

Saura, D., Laencina, J., Perez-Lopez, A.J., Lizama, V., and Carbonell-Barrachina, A.A.

Subjects
Peach -- Nutritional aspects, Spectrum analysis -- Usage, Distillation -- Usage, Odors -- Research, Canned foods -- Nutritional aspects, Business, Food/cooking/nutrition
Abstract

A study examines the aroma of canned peaches, which are treated with turbid and clarified lemon juice. Distillation process and spectrometry is used in the study.

Published
2003

3. Vinification effects on changes in volatile compounds of wine

Author

Gomez, E., Laencina, J., and Martinez, A.

Subjects
Wine -- Analysis, Business, Food/cooking/nutrition
Abstract

Studies of red, rose and carbonic wines from Monastrell grapes subjected to yeast fermentation reveal that rose vinification produces higher ester and acid concentration than red wine. This is due to lower fermentation temperature and shorter skin contact time. Carbonic maceration produces wine that is closer to rose than red wine in the composition of aromatic compounds.

Published
1994

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