prikaz prve stranice dokumenta HMF formation and colour change of bitter orange and sweet orange jams during storage
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Scientific paper - Original scientific paper
HMF formation and colour change of bitter orange and sweet orange jams during storage
Croatian journal of food science and technology, 2 (2010), 2; 11-15. urn:nbn:hr:109:347324
Kopjar, Mirela; Đurkan, Ivana; Piližota, Vlasta

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Kopjar, M., Đurkan, I. & Piližota, V. (2010). HMF formation and colour change of bitter orange and sweet orange jams during storage. Croatian journal of food science and technology, 2. (2), 11-15. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:347324

Kopjar, Mirela, et al. "HMF formation and colour change of bitter orange and sweet orange jams during storage." Croatian journal of food science and technology, vol. 2, no. 2, 2010, pp. 11-15. https://urn.nsk.hr/urn:nbn:hr:109:347324

Kopjar, Mirela, Ivana Đurkan and Vlasta Piližota. "HMF formation and colour change of bitter orange and sweet orange jams during storage." Croatian journal of food science and technology 2, no. 2 (2010): 11-15. https://urn.nsk.hr/urn:nbn:hr:109:347324

Kopjar, M., Đurkan, I. and Piližota, V. (2010) 'HMF formation and colour change of bitter orange and sweet orange jams during storage', Croatian journal of food science and technology, 2(2), pp. 11-15. Available at: https://urn.nsk.hr/urn:nbn:hr:109:347324 (Accessed 24 April 2025)

Kopjar M, Đurkan I, Piližota V. HMF formation and colour change of bitter orange and sweet orange jams during storage. Croatian journal of food science and technology [Internet]. 2010 December 28 [cited 2025 April 24];2(2):11-15. Available at: https://urn.nsk.hr/urn:nbn:hr:109:347324

M. Kopjar, I. Đurkan and V. Piližota, "HMF formation and colour change of bitter orange and sweet orange jams during storage", Croatian journal of food science and technology, vol. 2, no. 2, pp. 11-15, December 2010. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:347324. [Accessed: 24 April 2025]

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Metadata
Title (english)HMF formation and colour change of bitter orange and sweet orange jams during storage
AuthorMirela Kopjar
AuthorIvana Đurkan
AuthorVlasta Piližota
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
In this work influence of preparation on 5-hydroxymethylfurfural (HMF) and colour of bitter orange jams and sweet orange jams was investigated. Samples were prepared without and with treatment of oranges with ascorbic acid in order to investigate the influence on prevention of browning in jams. Samples were stored for 365 days at 4 °C and at room temperature and formation of HMF and colour change during storage were measured. After jam preparation bitter orange jams had higher HMF content than sweet orange jams (231 mg/kg and 58.3 mg/kg, respectively). Treatment of oranges with ascorbic acid increased formation of HMF during preparation of jams (261 mg/kg and 95 mg/kg for bitter and sweet orange jams). During storage the same tendency was observed. Also, difference in colour between sweet and bitter orange jams was observed. The highest colour change was observed in bitter orange jams (ΔE* = 5.66) with addition of ascorbic acid. In this work the importance of pH value of jams and storage temperature for HMF f
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 2, no. 2, pp. 11-15
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:347324
Publication2010-12-28
ProjectNumber: 113-1130473-0340
Title (croatian): Razvoj procesa proizvodnje visokokvalitetne hrane
Title (english): Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funding stream: zProjects
Document URLhttps://hrcak.srce.hr/65472
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-24 16:49:24