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Anti-browning effect of some thiosemicarbazide and 1, 3-thiazolidine-4-one derivatives on apples (var. Idared)


Molnar, Maja; Lukinac, Jasmina; Šarkanj, Bojan; Strelec, Ivica; Čačić, Milan; Magdić, Damir
Anti-browning effect of some thiosemicarbazide and 1, 3-thiazolidine-4-one derivatives on apples (var. Idared) // Zbornik radova - XXI naučno-stručna konferencija poljoprivrede i prehrambene industrije / Dučić, Belma (ur.).
Sarajevo: Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, 2011. str. 289-298 (ostalo, domaća recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Anti-browning effect of some thiosemicarbazide and 1, 3-thiazolidine-4-one derivatives on apples (var. Idared)

Autori
Molnar, Maja ; Lukinac, Jasmina ; Šarkanj, Bojan ; Strelec, Ivica ; Čačić, Milan ; Magdić, Damir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Zbornik radova - XXI naučno-stručna konferencija poljoprivrede i prehrambene industrije / Dučić, Belma - Sarajevo : Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, 2011, 289-298

Skup
XXI naučno-stručna konferencija poljoprivrede i prehrambene industrije

Mjesto i datum
Neum, Bosna i Hercegovina, 29.09.-02.10.2010

Vrsta sudjelovanja
Ostalo

Vrsta recenzije
Domaća recenzija

Ključne riječi
Browning; thiosemicarbazide; thiazolidinone; apple; digital image analysis; colour changes

Sažetak
During postharvest handling, apple processing or mechanical injury of apples results in occurrence of browning reactions. Browning of apples is undesirable and can affect appearance, flavour or nutritional value. Inhibition of browning reactions has become a subject of many researches and there are various more or less effective methods used to prevent browning. In our work we have synthesized various thiosemicarbazide and thiazolidinone derivatives which are examined for their potency to prevent browning of the apple slices. Apple slices were treated with various derivatives solutions and their inhibitory effect on the browning reaction was monitored in a period of 15 days. Colour measurement was performed by Digital Image Analysis (DIA) method. Results have shown that some derivatives have been very potent ant-browning agents and further research will elucidate inhibitory effect of these derivatives.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )
113-1130473-0334 - Sinergističke smjese u antifungalnoj i antimikotoksigenoj zaštiti hrane (Tomislav Klapec, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Molnar, Maja; Lukinac, Jasmina; Šarkanj, Bojan; Strelec, Ivica; Čačić, Milan; Magdić, Damir
Anti-browning effect of some thiosemicarbazide and 1, 3-thiazolidine-4-one derivatives on apples (var. Idared) // Zbornik radova - XXI naučno-stručna konferencija poljoprivrede i prehrambene industrije / Dučić, Belma (ur.).
Sarajevo: Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, 2011. str. 289-298 (ostalo, domaća recenzija, cjeloviti rad (in extenso), znanstveni)
Molnar, M., Lukinac, J., Šarkanj, B., Strelec, I., Čačić, M. & Magdić, D. (2011) Anti-browning effect of some thiosemicarbazide and 1, 3-thiazolidine-4-one derivatives on apples (var. Idared). U: Dučić, B. (ur.)Zbornik radova - XXI naučno-stručna konferencija poljoprivrede i prehrambene industrije.
@article{article, editor = {Du\v{c}i\'{c}, B.}, year = {2011}, pages = {289-298}, keywords = {browning, thiosemicarbazide, thiazolidinone, apple, digital image analysis, colour changes}, title = {Anti-browning effect of some thiosemicarbazide and 1, 3-thiazolidine-4-one derivatives on apples (var. Idared)}, keyword = {browning, thiosemicarbazide, thiazolidinone, apple, digital image analysis, colour changes}, publisher = {Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu}, publisherplace = {Neum, Bosna i Hercegovina} }