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Microincapsulazione di Saccharomyces cerevisiae

Microincapsulazione di Saccharomyces cerevisiae

Assel Tleukeyeva / Malika Assilova

58,96 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786208707682
58,96 €
IVA incluido
Disponible

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Sobre IBD

Per affrontare le sfide dell’utilizzo efficace delle materie prime agricole e dell’aumento del loro valore aggiunto, la ricerca sull’uva Chardonnay è diventata importante. L’uva, in quanto coltura chiave, svolge un ruolo essenziale nell’economia e serve come materia prima primaria per la vinificazione. Tuttavia, una parte significativa del loro potenziale rimane inutilizzata, in particolare per quanto riguarda la conservazione e l’utilizzo di composti bioattivi come gli antiossidanti.Lo scopo di questo studio è stato quello di analizzare i prodotti agricoli (uva Chardonnay) determinando l’attività antiossidante della materia prima. Sono stati impiegati metodi microbiologici, tra cui analisi del contenuto di zuccheri e acidi organici, della concentrazione di alcol, dei composti fenolici, della flora microbica e della qualità igienica delle materie prime.

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