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Pregled bibliografske jedinice broj: 1036850

5-Hydroxymethylfurfural And Acrylamide Content Of Cocoa Shell Treated With High Voltage Electrical Discharge

Barišić, Veronika; Flanjak, Ivana; Tot, Ana; Budeč, Maja; Benšić, Mirta; Jozinović, Antun; Babić, Jurislav; Šubarić, Drago; Miličević, Borislav; Ačkar, Đurđica
5-Hydroxymethylfurfural And Acrylamide Content Of Cocoa Shell Treated With High Voltage Electrical Discharge // Food control, 110 (2020), 107043, 9 doi:10.1016/j.foodcont.2019.107043 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1036850 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
5-Hydroxymethylfurfural And Acrylamide Content Of Cocoa Shell Treated With High Voltage Electrical Discharge

Autori
Barišić, Veronika ; Flanjak, Ivana ; Tot, Ana ; Budeč, Maja ; Benšić, Mirta ; Jozinović, Antun ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Borislav ; Ačkar, Đurđica

Izvornik
Food control (0956-7135) 110 (2020); 107043, 9

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

Ključne riječi
cocoa shell ; high voltage electrical discharge ; 5-HMF ; acrylamide

Sažetak
5-hydroxymethylfurfural (5-HMF) and acrylamide, as products of Maillard’s reactions, are present in roasted cocoa shell. Since the cocoa shell is increasingly being researched for use in food enrichment due to high fiber and polyphenols content, it is necessary to solve the problem of components that can be harmful to human health. We evaluated the effect of high voltage electrical discharge (HVED) on colour, moisture, 5-HMF and acrylamide content in cocoa shell obtained after roasting cocoa beans. The effects of concentration, frequency and time of cocoa shell treatment were investigated. HVED proved to be a successful method for reducing the content of acrylamide and 5-HMF. In addition, darkening of samples was observed which could mean that further reactions of those components occurred.

Izvorni jezik
Engleski

Znanstvena područja
Matematika, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
HRZZ-UIP-2017-05-8709 - Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda (COCOCHOCO) (Ačkar, Đurđica, HRZZ ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek,
Nastavni zavod za javno zdravstvo "Dr. Andrija Štampar",
Sveučilište u Osijeku, Odjel za matematiku

Profili:

Avatar Url Ivana Flanjak (autor)

Avatar Url Borislav Miličević (autor)

Avatar Url Veronika Barišić (autor)

Avatar Url Jurislav Babić (autor)

Avatar Url Drago Šubarić (autor)

Avatar Url Đurđica Ačkar (autor)

Avatar Url Mirta Benšić (autor)

Avatar Url Antun Jozinović (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Barišić, Veronika; Flanjak, Ivana; Tot, Ana; Budeč, Maja; Benšić, Mirta; Jozinović, Antun; Babić, Jurislav; Šubarić, Drago; Miličević, Borislav; Ačkar, Đurđica
5-Hydroxymethylfurfural And Acrylamide Content Of Cocoa Shell Treated With High Voltage Electrical Discharge // Food control, 110 (2020), 107043, 9 doi:10.1016/j.foodcont.2019.107043 (međunarodna recenzija, članak, znanstveni)
Barišić, V., Flanjak, I., Tot, A., Budeč, M., Benšić, M., Jozinović, A., Babić, J., Šubarić, D., Miličević, B. & Ačkar, Đ. (2020) 5-Hydroxymethylfurfural And Acrylamide Content Of Cocoa Shell Treated With High Voltage Electrical Discharge. Food control, 110, 107043, 9 doi:10.1016/j.foodcont.2019.107043.
@article{article, author = {Bari\v{s}i\'{c}, Veronika and Flanjak, Ivana and Tot, Ana and Bude\v{c}, Maja and Ben\v{s}i\'{c}, Mirta and Jozinovi\'{c}, Antun and Babi\'{c}, Jurislav and \v{S}ubari\'{c}, Drago and Mili\v{c}evi\'{c}, Borislav and A\v{c}kar, \DJur\djica}, year = {2020}, pages = {9}, DOI = {10.1016/j.foodcont.2019.107043}, chapter = {107043}, keywords = {cocoa shell, high voltage electrical discharge, 5-HMF, acrylamide}, journal = {Food control}, doi = {10.1016/j.foodcont.2019.107043}, volume = {110}, issn = {0956-7135}, title = {5-Hydroxymethylfurfural And Acrylamide Content Of Cocoa Shell Treated With High Voltage Electrical Discharge}, keyword = {cocoa shell, high voltage electrical discharge, 5-HMF, acrylamide}, chapternumber = {107043} }
@article{article, author = {Bari\v{s}i\'{c}, Veronika and Flanjak, Ivana and Tot, Ana and Bude\v{c}, Maja and Ben\v{s}i\'{c}, Mirta and Jozinovi\'{c}, Antun and Babi\'{c}, Jurislav and \v{S}ubari\'{c}, Drago and Mili\v{c}evi\'{c}, Borislav and A\v{c}kar, \DJur\djica}, year = {2020}, pages = {9}, DOI = {10.1016/j.foodcont.2019.107043}, chapter = {107043}, keywords = {cocoa shell, high voltage electrical discharge, 5-HMF, acrylamide}, journal = {Food control}, doi = {10.1016/j.foodcont.2019.107043}, volume = {110}, issn = {0956-7135}, title = {5-Hydroxymethylfurfural And Acrylamide Content Of Cocoa Shell Treated With High Voltage Electrical Discharge}, keyword = {cocoa shell, high voltage electrical discharge, 5-HMF, acrylamide}, chapternumber = {107043} }

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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