prikaz prve stranice dokumenta Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
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Scientific paper - Original scientific paper
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. https://doi.org/10.17508/CJFST.2018.10.2.07
Leko, Ivana; Ačkar, Đurđica; Jozinović, Antun; Babić, Jurislav; Miličević, Borislav; Šubarić, Drago

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Leko, I., Ačkar, Đ., Jozinović, A., Babić, J., Miličević, B. & Šubarić, D. (2018). Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time. Croatian journal of food science and technology, 10. (2), 190-196. doi: 10.17508/CJFST.2018.10.2.07

Leko, Ivana, et al. "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time." Croatian journal of food science and technology, vol. 10, no. 2, 2018, pp. 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07

Leko, Ivana, Đurđica Ačkar, Antun Jozinović, Jurislav Babić, Borislav Miličević and Drago Šubarić. "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time." Croatian journal of food science and technology 10, no. 2 (2018): 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07

Leko, I., et al. (2018) 'Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time', Croatian journal of food science and technology, 10(2), pp. 190-196. doi: 10.17508/CJFST.2018.10.2.07

Leko I, Ačkar Đ, Jozinović A, Babić J, Miličević B, Šubarić D. Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time. Croatian journal of food science and technology [Internet]. 2018 November 30 [cited 2025 April 25];10(2):190-196. doi: 10.17508/CJFST.2018.10.2.07

I. Leko, Đ. Ačkar, A. Jozinović, J. Babić, B. Miličević and D. Šubarić, "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time", Croatian journal of food science and technology, vol. 10, no. 2, pp. 190-196, November 2018. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:667538. [Accessed: 25 April 2025]

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Metadata
Title (english)Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
AuthorIvana Leko
AuthorĐurđica Ačkar
AuthorAntun Jozinović
AuthorJurislav Babić
AuthorBorislav Miličević
AuthorDrago Šubarić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 10, no. 2, pp. 190-196
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2018.10.2.07
URN:NBNurn:nbn:hr:109:667538
Publication2018-11-30
ProjectNumber: UIP-2017-05-8709
Title (croatian): Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda
Title (english): Application of cocoa husk in production of chocolate and chocolate-like products
Acronym: COCOCHOCO
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funding stream: Installation Research Projects
Document URLhttps://hrcak.srce.hr/clanak/308835
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-01-21 10:43:51