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izvor podataka: crosbi

Phenolic compounds and aroma profile in fresh fruit and low sugar jam of red currant (CROSBI ID 500428)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

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

Podaci o odgovornosti

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

engleski

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

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

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

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Podaci o prilogu

2004.

objavljeno

Podaci o matičnoj publikaciji

International Conference Engineering and Food (ICEF9)

Montpellier:

Podaci o skupu

International Conference Engineering and Food

poster

07.03.2004-11.03.2004

Montpellier, Francuska

Povezanost rada

Prehrambena tehnologija