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Pregled bibliografske jedinice broj: 919742

The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines


Lukić, Katarina; Vukušić, Tomislava; Tomašević, Marina; Ćurko, Natka; Gracin, Leo; Kovačević Ganić, Karin
The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines // Innovative food science & emerging technologies, 53 (2019), 70-77 doi:10.1016/j.ifset.2017.11.004 (međunarodna recenzija, članak, znanstveni)


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Naslov
The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines

Autori
Lukić, Katarina ; Vukušić, Tomislava ; Tomašević, Marina ; Ćurko, Natka ; Gracin, Leo ; Kovačević Ganić, Karin

Izvornik
Innovative food science & emerging technologies (1466-8564) 53 (2019); 70-77

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

Ključne riječi
Cold plasma Color Phenolic composition Wine

Sažetak
The cold plasma is an emerging electrotechnology for the improvement of food safety without loss of physicochemical or sensory properties. The purpose of this study was to evaluate the effects of plasma treatments on the chromatic characteristics and phenolic composition of red and white wines. The red wine Cabernet Sauvignon and white wine Graševina were treated with high voltage electrical discharge plasma considering the variations in frequency (60, 90 and 120 Hz) and processing time (3, 5 and 10 min). Total phenolics, total anthocyanins, total tannins and chromatic characteristics were analyzed by spectrophotometry while free anthocyanins, phenolic acids and flavan-3-ols by the HPLC-UV/Vis. Obtained results illustrated that plasma treatments have influenced the stability of phenolic compounds in wines without major changes in color parameters. Also, among two different processing parameters, the duration time was the most significant factor inducing changes on wines.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-IP-2014-09-3796 - Novi enološki postupci kao alternativa sumporovom dioksidu u proizvodnji visokokvalitetnih vina (LOWSULF-HQWINE) (Kovačević Ganić, Karin, HRZZ - 2014-09) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Lukić, Katarina; Vukušić, Tomislava; Tomašević, Marina; Ćurko, Natka; Gracin, Leo; Kovačević Ganić, Karin
The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines // Innovative food science & emerging technologies, 53 (2019), 70-77 doi:10.1016/j.ifset.2017.11.004 (međunarodna recenzija, članak, znanstveni)
Lukić, K., Vukušić, T., Tomašević, M., Ćurko, N., Gracin, L. & Kovačević Ganić, K. (2019) The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines. Innovative food science & emerging technologies, 53, 70-77 doi:10.1016/j.ifset.2017.11.004.
@article{article, year = {2019}, pages = {70-77}, DOI = {10.1016/j.ifset.2017.11.004}, keywords = {Cold plasma Color Phenolic composition Wine}, journal = {Innovative food science and emerging technologies}, doi = {10.1016/j.ifset.2017.11.004}, volume = {53}, issn = {1466-8564}, title = {The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines}, keyword = {Cold plasma Color Phenolic composition Wine} }
@article{article, year = {2019}, pages = {70-77}, DOI = {10.1016/j.ifset.2017.11.004}, keywords = {Cold plasma Color Phenolic composition Wine}, journal = {Innovative food science and emerging technologies}, doi = {10.1016/j.ifset.2017.11.004}, volume = {53}, issn = {1466-8564}, title = {The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines}, keyword = {Cold plasma Color Phenolic composition Wine} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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