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Pregled bibliografske jedinice broj: 602968

The influence of fermentation process with immobilized yeast cells on quality of tangarine distillates


Miličević, Borislav; Lukić, Igor; Babić, Jurislav; Šubarić, Drago; Miličević, Radoslav; Ačkar, Đurđica
The influence of fermentation process with immobilized yeast cells on quality of tangarine distillates // Glasnik zaštite bilja, 35 (2012), 5; 60-75 (recenziran, članak, znanstveni)


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Naslov
The influence of fermentation process with immobilized yeast cells on quality of tangarine distillates

Autori
Miličević, Borislav ; Lukić, Igor ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Radoslav ; Ačkar, Đurđica

Izvornik
Glasnik zaštite bilja (0350-9664) 35 (2012), 5; 60-75

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
tangerine ; immobilized yeast ; fermentation ; volatile compound ; distillate ; quality

Sažetak
The aim of this work was to create an objective evaluation of the influence of fermentation process with immobilized yeast cells on final quality of tangerine distillates. Gas- chromatography and sensory analysis were applied to detect aroma and quality of tangerine distillates. Obtained results have shown that fermentation with immobilized yeast cells is a promising approach in distillates (obtained from tangarines) production process. Lower concentrations of volatile compounds, such as, esters and higher alcohol, were observed in distillates made with immobilized yeast cells. In addition, the type of fermentation process had a significant influence on final quality on tangerines distillates.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
MZOS-113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( POIROT)
MZOS-147-1470497-0555 - Valorizacija resursa vinove loze (Vitis sp.) i banka gena (Peršurić, Đordano, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Poveznice na cjeloviti tekst rada:

hrcak.srce.hr hrcak.srce.hr

Citiraj ovu publikaciju:

Miličević, Borislav; Lukić, Igor; Babić, Jurislav; Šubarić, Drago; Miličević, Radoslav; Ačkar, Đurđica
The influence of fermentation process with immobilized yeast cells on quality of tangarine distillates // Glasnik zaštite bilja, 35 (2012), 5; 60-75 (recenziran, članak, znanstveni)
Miličević, B., Lukić, I., Babić, J., Šubarić, D., Miličević, R. & Ačkar, Đ. (2012) The influence of fermentation process with immobilized yeast cells on quality of tangarine distillates. Glasnik zaštite bilja, 35 (5), 60-75.
@article{article, year = {2012}, pages = {60-75}, keywords = {tangerine, immobilized yeast, fermentation, volatile compound, distillate, quality}, journal = {Glasnik za\v{s}tite bilja}, volume = {35}, number = {5}, issn = {0350-9664}, title = {The influence of fermentation process with immobilized yeast cells on quality of tangarine distillates}, keyword = {tangerine, immobilized yeast, fermentation, volatile compound, distillate, quality} }
@article{article, year = {2012}, pages = {60-75}, keywords = {tangerine, immobilized yeast, fermentation, volatile compound, distillate, quality}, journal = {Glasnik za\v{s}tite bilja}, volume = {35}, number = {5}, issn = {0350-9664}, title = {The influence of fermentation process with immobilized yeast cells on quality of tangarine distillates}, keyword = {tangerine, immobilized yeast, fermentation, volatile compound, distillate, quality} }

Uključenost u ostale bibliografske baze podataka::


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts





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