Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation–reduction potential, color, and sensory attributes-Reference-Cited by-同舟云学术

Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation–reduction potential, color, and sensory attributes

Published:2018-09-17 Issue:12 Volume:55 Page:4859-4866
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Traynor Mark,Ahmad Imran

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3420-7/fulltext.html

Reference34 articles.

1. AOAC International (2016) Official methods of analysis, 20th edn. AOAC International, Gaithersburg

2. ASTM (2010) Standard guide for sensory evaluation of beverages containing alcohol. ASTM International, Pennsylvania (ASTM E1879)

3. Atkins P, de Paula J (2006) Physical chemistry. Oxford University Press, Oxford

4. Benítez P, Castro R, Barroso C (2002a) Removal of iron, copper and manganese from white wines through ion exchange techniques: effects on their organoleptic characteristics and susceptibility to browning. Anal Chimica Acta 458:197–202

5. Benítez J, Marcías V, Pazo J, Rodríguez L (2002b) Industrial development of proton exchange for tartrate stabilization of sherry wines. Eur Food Res Technol 214:418–422

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Pyrazines in Food;Handbook of Dietary Phytochemicals;2021

2. Adsorption of Anthocyanins by Cation and Anion Exchange Resins with Aromatic and Aliphatic Polymer Matrices;International Journal of Molecular Sciences;2020-10-23

3. Electrostatic Interactions of Ion-Exchange Materials with Anthocyanins in the Processes of Their Sorption and Electrodialysis Extraction from Liquid Media;Membranes and Membrane Technologies;2020-07

4. Pyrazines in Food;Handbook of Dietary Phytochemicals;2019-10-24