Phenolic compounds and aroma profile in fresh fruit and low sugar jam of red currant

Levaj, Branka; Dragović-Uzelac, Verica; Bursać, Danijela; Delonga, Karmela; Komes, Draženka; Kovačević Ganić, Karin

Pregled bibliografske jedinice broj: 165672

Phenolic compounds and aroma profile in fresh fruit and low sugar jam of red currant

Levaj, Branka; Dragović-Uzelac, Verica; Bursać, Danijela; Delonga, Karmela; Komes, Draženka; Kovačević Ganić, Karin

Phenolic compounds and aroma profile in fresh fruit and low sugar jam of red currant // International Conference Engineering and Food (ICEF9)
Montpellier, 2004. (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

CROSBI ID: 165672 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Phenolic compounds and aroma profile in fresh fruit and low sugar jam of red currant

Autori
Levaj, Branka ; Dragović-Uzelac, Verica ; Bursać, Danijela ; Delonga, Karmela ; Komes, Draženka ; Kovačević Ganić, Karin

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
International Conference Engineering and Food (ICEF9) / - Montpellier, 2004

Skup
International Conference Engineering and Food

Mjesto i datum
Montpellier, Francuska, 07.03.2004. - 11.03.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
red currant; phenolic compounds; aroma compounds; low sugar jam; HPLC-DAD; GC

Sažetak
Flavonoids (quercetin, myricetin, (+)-gallocatechin and (+)-catechin)and phenolic acids (gallic, p-hydroxybenzoic, caffeic, p-coumaric, ferulic and ellagic acid ) were determined in fresh red currant using HPLC method with Diode Array detection. Most of them were also determined in jam but in smaller amounts

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA

Projekti:
0058026

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Branka Levaj (autor)