Pregled bibliografske jedinice broj: 92638
Changes of Physico-Chemical Parameters of Sour-Pickless Media
Changes of Physico-Chemical Parameters of Sour-Pickless Media // Proceedings of the 4th Croatian Congress of Food Technologists,Biotechnologists and Nutritionists / Tripalo,Branko (ur.).
Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002. str. 178-184 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Changes of Physico-Chemical Parameters of Sour-Pickless Media
Autori
Lalić, Ljerka Marija ; Berković, Katarina ; Fusak, Sandra
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the 4th Croatian Congress of Food Technologists,Biotechnologists and Nutritionists
/ Tripalo,Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002, 178-184
Skup
The 4th Croatian Congress of Food Technologists,Biotechnologists and Nutritionists, Central European Meeting
Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Sažetak
The aim of this research was to investigate the influence of an added amount of vinegar and potassium metabisulphite to paprika maintenance,stored at room temperature. The experiments were carried out in samples of media where yellow pickled paprika was prepared using a houshold recipe.During 43 days storage, the analyses of acidity, pH, and electric conductivity changes, were made. The results showed that a higher amount of vinegar and potassium metabisulphite had a positive influence on the pickled paprika maintenance. The storage temperature showed its influence on the changes of physico-chemical parameters with mild oscillations between 19th and 36th day of storage.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
