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Sensory and textural characterization of citrus and pineapple fruits candied wi...
Vilela, Alice; Sobreira, Carla; S. Abraão, Ana; M. Lemos, André; M. Nunes, FernandoProduction of low-calorie candied fruits was investigated by substituting sucrose with fructose, maltitol, sorbitol and actilight. Quality of candied fruits was evaluated with respect to yields obtained for the fruit candied process, chemical composition, microbial growth, rheological characteristics, color, and sensory attributes. The sensory attributes investigated were influenced by the osmotic agent used. E...
Tartaric stabilization of a Reserve Ruby Port Wine by cold and electrodialysis ...
Jorge, Nuno; Vilela, Alice; Braga, António; M. Nunes, Fernando; Cosme, FernandaCold stabilization is the most common wine operation for wine tartaric stabilization. This operation consists in cooling the wine at temperatures near the wine freezing point [1, 2], to induce potassium bitartrate crystals precipitation. However, this is a slow and costly operation. Electrodialysis is a process that allows the separation of anions and cations according to their electrical charge through a selec...
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