prikaz prve stranice dokumenta Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
  Preuzmi
PDF 644.96 KB
Znanstveni rad - Izvorni znanstveni rad
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. urn:nbn:hr:109:667538
Leko, Ivana; Ačkar, Đurđica; Jozinović, Antun; Babić, Jurislav; Miličević, Borislav; Šubarić, Drago

Citirajte ovaj rad

Leko, I., Ačkar, Đ., Jozinović, A., Babić, J., Miličević, B. i 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. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:667538

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, br. 2, 2018, str. 190-196. https://urn.nsk.hr/urn:nbn:hr:109:667538

Leko, Ivana, Đurđica Ačkar, Antun Jozinović, Jurislav Babić, Borislav Miličević i Drago Šubarić. "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time." Croatian journal of food science and technology 10, br. 2 (2018): 190-196. https://urn.nsk.hr/urn:nbn:hr:109:667538

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), str. 190-196. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:667538 (Datum pristupa: 21.01.2025.)

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]. 30.11.2018. [pristupljeno 21.01.2025.];10(2):190-196. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:667538

I. Leko, Đ. Ačkar, A. Jozinović, J. Babić, B. Miličević i 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, br. 2, str. 190-196, Studeni 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:667538. [Citirano: 21.01.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:667538
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
AutorIvana Leko
AutorĐurđica Ačkar
AutorAntun Jozinović
AutorJurislav Babić
AutorBorislav Miličević
AutorDrago Šubarić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
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. 10, br. 2, str. 190-196
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:667538
Datum objave publikacije2018-11-30
ProjektŠifra: UIP-2017-05-8709
Naziv (hrvatski): Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda
Naziv (engleski): Application of cocoa husk in production of chocolate and chocolate-like products
Kratica: COCOCHOCO
Voditelj: Đurđica Ačkar
Pravna nadležnost: Hrvatska
Financijer: Hrvatska zaklada za znanost
Linija financiranja: Installation Research Projects
URL dokumentahttps://hrcak.srce.hr/clanak/308835
URL dokumentahttps://hrcak.srce.hr/file/308835
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-01-21 10:43:51