Pregled bibliografske jedinice broj: 986515
Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time // Croatian Journal of Food Science and Technology, 10 (2018), 2; 190-196 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 986515 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
Autori
Leko, Ivana ; Ačkar, Đurđica ; Jozinović, Antun ; Babić, Jurislav ; Miličević, Borislav ; Šubarić, Drago
Izvornik
Croatian Journal of Food Science and Technology (1847-3466) 10
(2018), 2;
190-196
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
cocoa mass ; thermal treatment ; microbial stability ; Folin-Ciocalteu ; vanillin assay
Sažetak
The aim of this research was to examine the influence of pasteurisation of cocoa liquor at different temperatures (115, 120, 125 and 140 °C) and 3-week-storage time at 40 °C on microbial safety, peroxide value, polyphenol, and flavan-3-ol content. Peroxide value of the cocoa liquor increased after both, pasteurisation and storage, but not significantly. Although total polyphenol content decreased, flavan-3-ol content was stable during the investigated period. Microbial quality was satisfying, and the most stable mass was the one treated at 140 °C.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, 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
Profili:
Borislav Miličević
(autor)
Đurđica Ačkar
(autor)
Jurislav Babić
(autor)
Drago Šubarić
(autor)
Antun Jozinović
(autor)
Citiraj ovu publikaciju:
Uključenost u ostale bibliografske baze podataka::
- CAB Abstracts
- FSTA: Food Science and Technology Abstracts
