6 research outputs found
Contribution à l'étude chimique d'Eleusine coracana Gaertner
No full textGayte-Sorbier A., Saurat A., Busson F., Lunven P. Contribution à l'étude chimique d'Eleusine coracana Gaertner. In: Journal d'agriculture tropicale et de botanique appliquée, vol. 7, n°6-8, Juin-juillet-août 1960. pp. 383-386
Contribution à l'étude des Mils et des Sorghos : étude de l'influence des facteurs variétaux et écologiques sur la composition en amino-acides du Mil Pennisetum et du Sorgho
No full textPyroglutamic acid development during grape must cooking.
No full textA study of the pyroglutamic acid developmentduring must cooking as glutamine and glutamic acid degradationproduct was carried out. Pyroglutamic acid wasdetected in two white musts (Trebbiano toscano andSpergola) and in a red one (Lambrusco) previously cookedby means of a laboratory-scale equipment emulating thereal process. Results showed that pyroglutamic acid sharplyincreased and glutamine quickly disappeared during thefirst stages of the cooking process, while glutamic acid wasalmost linearly reduced throughout all the process. A studycarried out by heating the model solutions of the singleamino acids showed that both of them underwent degradationfollowing the same trend observed in the musts
