prikaz prve stranice dokumenta HMF formation and colour change of bitter orange and sweet orange jams during storage
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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. 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. Preuzeto s 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, br. 2, 2010, str. 11-15. https://urn.nsk.hr/urn:nbn:hr:109:347324

Kopjar, Mirela, Ivana Đurkan i Vlasta Piližota. "HMF formation and colour change of bitter orange and sweet orange jams during storage." Croatian journal of food science and technology 2, br. 2 (2010): 11-15. https://urn.nsk.hr/urn:nbn:hr:109:347324

Kopjar, M., Đurkan, I. 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), str. 11-15. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:347324 (Datum pristupa: 24.04.2025.)

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]. 28.12.2010. [pristupljeno 24.04.2025.];2(2):11-15. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:347324

M. Kopjar, I. Đurkan i 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, br. 2, str. 11-15, Prosinac 2010. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:347324. [Citirano: 24.04.2025.]

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Podaci o radu
Naslov (engleski)HMF formation and colour change of bitter orange and sweet orange jams during storage
AutorMirela Kopjar
AutorIvana Đurkan
AutorVlasta Piližota
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 2, br. 2, str. 11-15
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:347324
Datum objave publikacije2010-12-28
ProjektŠifra: 113-1130473-0340
Naziv (hrvatski): Razvoj procesa proizvodnje visokokvalitetne hrane
Naziv (engleski): Development of processes for high quality foods
Voditelj: Vlasta Piližota
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
URL dokumentahttps://hrcak.srce.hr/65472
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-24 16:49:24