Disaccharides: influence on volatiles and phenolics of sour cherry juice (CROSBI ID 244260)
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Podaci o odgovornosti
Zlatić, Emil ; Pichler, Anita ; Kopjar, Mirela
engleski
Disaccharides: influence on volatiles and phenolics of sour cherry juice
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose andmaltose chemical isomerswere chosen for this investigation. All sugars influenced the evaluated parameters. Samples with maltose addition had lower, while samples with sucrose and trehalose addition had higher anthocyanin content than the control sample. Generally, trehalose had a higher positive effect on volatiles with the desired flavor note.
sour cherry juice ; sugar addition ; flavor ; phenolics
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Podaci o izdanju
Povezanost rada
Biotehnologija, Prehrambena tehnologija