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Francisco J. Heredia
University of Seville
ChemistryOrange juiceFood scienceChromatographyWine
250Publications
43H-index
5,671Citations
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Publications 280
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#1Claudia Y. Salazar-González (National University of Colombia)H-Index: 2
#2Francisco J. Rodríguez-Pulido (University of Seville)H-Index: 17
Last. Francisco J. Heredia (University of Seville)H-Index: 43
view all 7 authors...
Abstract Bee pollen is a natural matrix widely studied in its nutritional and bioactive compounds, including carotenoids. That composition is usually identified by Rapid Resolution Liquid Chromatography (RRLC) coupled to UV–Vis spectrophotometry, an expensive method that requires complex sample preparation and long analysis time. In this work, a correlation between colorimetric coordinates and carotenoid composition was evaluated. Through Digital Image Analysis (DIA) by DigiEye, the color charac...
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#1Natalia Mosquera (University of Nariño)H-Index: 2
#2María Jesús Cejudo-Bastante (University of Seville)H-Index: 12
Last. Nelson Hurtado (University of Nariño)H-Index: 6
view all 4 authors...
An improved methodology of achieving an accurate separation of pure fractions of betacyanins and betaxanthins from Ullucus tuberosus Caldas has been carried out. For that purpose, an in-depth chemical identification of each betalain fraction using HPLC-DAD-ESI-MS was developed. This procedure allowed to evaluate the fractionation efficiency and also identify a large number of betalains, most of which have not been described so far in this raw material: betanidin- and isobetanidin-5-O-(4'-O-malon...
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#1María Jesús Cejudo-Bastante (University of Seville)H-Index: 12
#2Cristina Cejudo-Bastante (UCA: University of Cádiz)H-Index: 3
Last. Stephen W. Bigger (VU: Victoria University, Australia)H-Index: 24
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Abstract New antioxidant films based on ethylene vinyl alcohol (EVOH) copolymer containing betalain-rich red beet were successfully manufactured and characterized to develop bioactive packaging for food products. Two types of red beet (powder and extract) at different proportions (0.1, 0.5, 1.0, 1.5, 2.0 and 2.5 % (w/w)) were incorporated into EVOH films, with attention focused on the optical, chemical, thermal, structural, and mechanical and antioxidant properties. The incorporation of any red ...
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#1Berta Baca-Bocanegra (University of Seville)H-Index: 6
#2Julio Nogales-Bueno (University of Seville)H-Index: 9
Last. Francisco J. Heredia (University of Seville)H-Index: 43
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The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts added were previously classified by hyperspectral image analysis according to the amount of phenolic compounds transferred to the extraction media. After tha...
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Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins present in grape skin that are released to wine during the maceration stage. This amount of extractable anthocyanins is closely linked to the cell wall degradation of skin cells. Indeed, among other methodologies, the maceration in presence of different enzymes can be used to increase cell wall degradation, and therefore, the amount of anthocyanins extracted from grape skins...
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#1Francisco J. Rivero (University of Seville)H-Index: 4
#2M.L. González-Miret (University of Seville)H-Index: 12
Last. Belén Gordillo (University of Seville)H-Index: 16
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Overripe seeds are wine by‐products from grapes submitted to postharvest sun drying, which induce phenolic biosynthesis and polymerisation. Overripe seeds from Pedro Ximenez (PX) and Moscatel (MO) sun‐dried grapes were compared as copigments sources to modulate grape anthocyanin (GA) colour and stability in simulated wine conditions. RRLC/MS analysis proved that overripe seeds contain specific phenolic mixtures capable of inducing positive quantitative and qualitative colour changes in GAs, evid...
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#1Paula Mapelli-Brahm (University of Seville)H-Index: 8
#2Francisco J. Rodríguez-Pulido (University of Seville)H-Index: 17
Last. Antonio J. Meléndez-Martínez (University of Seville)H-Index: 31
view all 5 authors...
The color of the food can be evaluated visually or instrumentally. The instrumental measurement allows to measure the color objectively and can be carried out by different techniques, most of them fast, cheap, and simple. Carotenoids are responsible for the color of many plants and foods. The measurement of color can be an effective tool to determine indirectly the concentration of carotenoids in plants and foods. In this chapter, we describe both traditional and recent methodologies for color m...
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Last. Dolores Hernanz VilaH-Index: 2
view all 9 authors...
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#1Julio Nogales-Bueno (University of Seville)H-Index: 9
#2Luis Feliz (CSIC: Spanish National Research Council)H-Index: 1
Last. Ana Elisa Rato (CSIC: Spanish National Research Council)H-Index: 3
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Abstract Walnut fruit (Juglans regia L.) is an internationally well-known product with an important tradition of consumption. Its health benefits and economic importance in the food industry make this nut an interesting research topic. In this feasibility study, 200 walnut samples of 5 different varieties were collected and their near infrared (NIR) spectra were recorded with 3 different devices: a benchtop Fourier transform near infrared (FT-NIR) spectrograph, a dispersive hyperspectral imaging...
3 CitationsSource
#1Cristina Alcalde-Eon (University of Salamanca)H-Index: 14
#2Rebeca Ferreras-Charro (University of Salamanca)H-Index: 2
Last. María Teresa Escribano-Bailón (University of Salamanca)H-Index: 16
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Abstract One of the main consequences of the advancement of harvest date associated to global climate change is that the phenolic maturity of grapes can be delayed in relation to their technological maturity. As a consequence, wines made from these grapes can be poor in phenolic compounds or possess an unbalanced phenolic composition, affecting their global quality. The combined post-fermentative addition of seeds and an astringency-modulator mannoprotein (MP) might be a potential strategy to so...
1 CitationsSource
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