Pregled bibliografske jedinice broj: 905099
Disaccharides: influence on volatiles and phenolics of sour cherry juice
Disaccharides: influence on volatiles and phenolics of sour cherry juice // Molecules, 22 (2017), 11; 1939, 10 doi:10.3390/molecules22111939 (recenziran, članak, znanstveni)
CROSBI ID: 905099 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Disaccharides: influence on volatiles and phenolics of sour cherry juice
Autori
Zlatić, Emil ; Pichler, Anita ; Kopjar, Mirela
Izvornik
Molecules (1420-3049) 22
(2017), 11;
1939, 10
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
sour cherry juice ; sugar addition ; flavor ; phenolics
Sažetak
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose andmaltose chemical isomerswere chosen for this investigation. All sugars influenced the evaluated parameters. Samples with maltose addition had lower, while samples with sucrose and trehalose addition had higher anthocyanin content than the control sample. Generally, trehalose had a higher positive effect on volatiles with the desired flavor note.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
Citiraj ovu publikaciju:
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
- MEDLINE
