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Pregled bibliografske jedinice broj: 1032781

The influence of drying temperatures on volatile compounds of Swiss chard leaves (Beta vulgaris L. ssp. cicla)

Friganović, Emilija; Šarolić, Mladenka; Dorbić, Boris; Šuste, Marko; Svalina, Tomislav; Marijanović, Zvonimir; Ćurić, Duška; Krička, Tajana
The influence of drying temperatures on volatile compounds of Swiss chard leaves (Beta vulgaris L. ssp. cicla) // Book of abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek : Tuzla: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2019. str. 120-120 (poster, međunarodna recenzija, sažetak, znanstveni)

CROSBI ID: 1032781 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The influence of drying temperatures on volatile compounds of Swiss chard leaves (Beta vulgaris L. ssp. cicla)

Autori
Friganović, Emilija ; Šarolić, Mladenka ; Dorbić, Boris ; Šuste, Marko ; Svalina, Tomislav ; Marijanović, Zvonimir ; Ćurić, Duška ; Krička, Tajana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2019, 120-120

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Swiss chard, Beta vulgaris, convective drying, volatile compounds, HS-SPME/GC-MS

Sažetak
This work deals with the influence of convective drying on different temperatures on aroma profile of Swiss chard leaves as a part of a pasta enrichment plan. The Swiss chard (Beta vulgaris L. ssp. cicla) belongs to the Chenopodiaceae family [1] and is commonly used in diet as leafy green vegetable, raw or cooked (in salads, soups, pastas, etc.), then as food supplement in dehydrated pulverized form or in food industry as natural food colorant or pasta stuffing. Swiss chard leaves were collected in the anthropogenized areas (gardens, orchards and pastures) of Šibenik-Knin County. Plant material was dried at three temperature levels (20 °C – ventilation only, 40 °C and 60 °C) in convective dryer. Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME) using fibre coated with polydimethylsiloxane/ divinylbenzene/ carboxene (DVB/CAR/PDMS) and analyzed by gas chromatography-mass spectrometry (GC-MS). The dominant volatile compound identified was trans-2-hexenal present both in fresh plant material and in dried samples. Other identified volatile compounds belong to aldehydes, alcohols and ketones. Drying temperatures influence concentrations and formation or degradation of volatile compounds.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Prehrambeno-biotehnološki fakultet, Zagreb,
Agronomski fakultet, Zagreb,
Veleučilište "Marko Marulić", Knin

Profili:

Avatar Url Tajana Krička (autor)

Avatar Url Marko Šuste (autor)

Avatar Url Boris Dorbić (autor)

Avatar Url Tomislav Svalina (autor)

Avatar Url Duška Ćurić (autor)

Avatar Url Emilija Friganović (autor)

Avatar Url Mladenka Šarolić (autor)

Avatar Url Zvonimir Marijanović (autor)

Poveznice na cjeloviti tekst rada:

www.hranomdozdravlja.com

Citiraj ovu publikaciju:

Friganović, Emilija; Šarolić, Mladenka; Dorbić, Boris; Šuste, Marko; Svalina, Tomislav; Marijanović, Zvonimir; Ćurić, Duška; Krička, Tajana
The influence of drying temperatures on volatile compounds of Swiss chard leaves (Beta vulgaris L. ssp. cicla) // Book of abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek : Tuzla: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2019. str. 120-120 (poster, međunarodna recenzija, sažetak, znanstveni)
Friganović, E., Šarolić, M., Dorbić, B., Šuste, M., Svalina, T., Marijanović, Z., Ćurić, D. & Krička, T. (2019) The influence of drying temperatures on volatile compounds of Swiss chard leaves (Beta vulgaris L. ssp. cicla). U: Babić, J., Šubarić, D. & Jašić, M. (ur.)Book of abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH.
@article{article, author = {Friganovi\'{c}, Emilija and \v{S}aroli\'{c}, Mladenka and Dorbi\'{c}, Boris and \v{S}uste, Marko and Svalina, Tomislav and Marijanovi\'{c}, Zvonimir and \'{C}uri\'{c}, Du\v{s}ka and Kri\v{c}ka, Tajana}, year = {2019}, pages = {120-120}, keywords = {Swiss chard, Beta vulgaris, convective drying, volatile compounds, HS-SPME/GC-MS}, isbn = {978-953-7005-66-5}, title = {The influence of drying temperatures on volatile compounds of Swiss chard leaves (Beta vulgaris L. ssp. cicla)}, keyword = {Swiss chard, Beta vulgaris, convective drying, volatile compounds, HS-SPME/GC-MS}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku ; Tehnolo\v{s}ki fakultet Univerziteta u Tuzli}, publisherplace = {Osijek, Hrvatska; Tuzla, Bosna i Hercegovina} }
@article{article, author = {Friganovi\'{c}, Emilija and \v{S}aroli\'{c}, Mladenka and Dorbi\'{c}, Boris and \v{S}uste, Marko and Svalina, Tomislav and Marijanovi\'{c}, Zvonimir and \'{C}uri\'{c}, Du\v{s}ka and Kri\v{c}ka, Tajana}, year = {2019}, pages = {120-120}, keywords = {Swiss chard, Beta vulgaris, convective drying, volatile compounds, HS-SPME/GC-MS}, isbn = {978-953-7005-66-5}, title = {The influence of drying temperatures on volatile compounds of Swiss chard leaves (Beta vulgaris L. ssp. cicla)}, keyword = {Swiss chard, Beta vulgaris, convective drying, volatile compounds, HS-SPME/GC-MS}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku ; Tehnolo\v{s}ki fakultet Univerziteta u Tuzli}, publisherplace = {Osijek, Hrvatska; Tuzla, Bosna i Hercegovina} }

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