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Pregled bibliografske jedinice broj: 24075

The corelation of redox-potential and some chemical parameters in spinach puree during processing and frozen storage

Pospišil, Jasna; Palić, Angelina; Vrtovšnik, Gordana; Dikanović-Lučan, Željka
The corelation of redox-potential and some chemical parameters in spinach puree during processing and frozen storage // Acta Alimentaria, 27 (1998), 3; 257-264 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 24075 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The corelation of redox-potential and some chemical parameters in spinach puree during processing and frozen storage
(The correlation of redox-potential and some chemical parameters in spinach puree during processing and frozen storage)

Autori
Pospišil, Jasna ; Palić, Angelina ; Vrtovšnik, Gordana ; Dikanović-Lučan, Željka

Izvornik
Acta Alimentaria (0139-3006) 27 (1998), 3; 257-264

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

Ključne riječi
spinach puree; total chlorophylls; oxalic acid; nitrate; peroxidase; redox potential; processing; frozen storage

Sažetak
The objective of our research was to stady the correlation betwen rH and total chlorophylls, nitrate, oxalic acid levels and peroxidase actvity in spinach during processing into puree and the correlation betwen rH and total chlorophylls in spinach puree during frozen storage

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
058101

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Željka Dikanović-Lučan (autor)

Avatar Url Jasna Pospišil (autor)

Avatar Url Gordana Vrtovšnik (autor)

Avatar Url Angelina Palić (autor)

Citiraj ovu publikaciju:

Pospišil, Jasna; Palić, Angelina; Vrtovšnik, Gordana; Dikanović-Lučan, Željka
The corelation of redox-potential and some chemical parameters in spinach puree during processing and frozen storage // Acta Alimentaria, 27 (1998), 3; 257-264 (međunarodna recenzija, članak, znanstveni)
Pospišil, J., Palić, A., Vrtovšnik, G. & Dikanović-Lučan, Ž. (1998) The corelation of redox-potential and some chemical parameters in spinach puree during processing and frozen storage. Acta Alimentaria, 27 (3), 257-264.
@article{article, author = {Pospi\v{s}il, Jasna and Pali\'{c}, Angelina and Vrtov\v{s}nik, Gordana and Dikanovi\'{c}-Lu\v{c}an, \v{Z}eljka}, year = {1998}, pages = {257-264}, keywords = {spinach puree, total chlorophylls, oxalic acid, nitrate, peroxidase, redox potential, processing, frozen storage}, journal = {Acta Alimentaria}, volume = {27}, number = {3}, issn = {0139-3006}, title = {The corelation of redox-potential and some chemical parameters in spinach puree during processing and frozen storage}, keyword = {spinach puree, total chlorophylls, oxalic acid, nitrate, peroxidase, redox potential, processing, frozen storage} }
@article{article, author = {Pospi\v{s}il, Jasna and Pali\'{c}, Angelina and Vrtov\v{s}nik, Gordana and Dikanovi\'{c}-Lu\v{c}an, \v{Z}eljka}, year = {1998}, pages = {257-264}, keywords = {spinach puree, total chlorophylls, oxalic acid, nitrate, peroxidase, redox potential, processing, frozen storage}, journal = {Acta Alimentaria}, volume = {27}, number = {3}, issn = {0139-3006}, title = {The correlation of redox-potential and some chemical parameters in spinach puree during processing and frozen storage}, keyword = {spinach puree, total chlorophylls, oxalic acid, nitrate, peroxidase, redox potential, processing, frozen storage} }

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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