Phenolic compounds and aroma profile in fresh fruit and low sugar jam of red currant (CROSBI ID 500428)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Levaj, Branka ; Dragović-Uzelac, Verica ; Bursać, Danijela ; Delonga, Karmela ; Komes, Draženka ; Kovačević Ganić, Karin
engleski
Phenolic compounds and aroma profile in fresh fruit and low sugar jam of red currant
Flavonoids (quercetin, myricetin, (+)-gallocatechin and (+)-catechin)and phenolic acids (gallic, p-hydroxybenzoic, caffeic, p-coumaric, ferulic and ellagic acid ) were determined in fresh red currant using HPLC method with Diode Array detection. Most of them were also determined in jam but in smaller amounts
red currant; phenolic compounds; aroma compounds; low sugar jam; HPLC-DAD; GC
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Podaci o prilogu
2004.
objavljeno
Podaci o matičnoj publikaciji
International Conference Engineering and Food (ICEF9)
Montpellier:
Podaci o skupu
International Conference Engineering and Food
poster
07.03.2004-11.03.2004
Montpellier, Francuska