prikaz prve stranice dokumenta Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice
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Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice
Croatian journal of food science and technology, 3 (2011), 2; 1-8. urn:nbn:hr:109:921421
Begić-Akagić, Asima; Spaho, Nermina; Oručević, Sanja; Drkenda, Pakeza; Kurtović, Mirsad; Gaši, Fuad; Kopjar, Mirela; Piližota, Vlasta

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Begić Akagić, A., Spaho, N., Oručević, S., Drkenda, P., Kurtović, M., Gaši, F. ... Piližota, V. (2011). Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice. Croatian journal of food science and technology, 3. (2), 1-8. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:921421

Begić Akagić, Asima, et al. "Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice." Croatian journal of food science and technology, vol. 3, br. 2, 2011, str. 1-8. https://urn.nsk.hr/urn:nbn:hr:109:921421

Begić Akagić, Asima, Nermina Spaho, Sanja Oručević, Pakeza Drkenda, Mirsad Kurtović, Fuad Gaši, Mirela Kopjar i Vlasta Piližota. "Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice." Croatian journal of food science and technology 3, br. 2 (2011): 1-8. https://urn.nsk.hr/urn:nbn:hr:109:921421

Begić Akagić, A., et al. (2011) 'Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice', Croatian journal of food science and technology, 3(2), str. 1-8. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:921421 (Datum pristupa: 26.03.2025.)

Begić Akagić A, Spaho N, Oručević S, Drkenda P, Kurtović M, Gaši F, i sur.. Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice. Croatian journal of food science and technology [Internet]. 15.07.2011. [pristupljeno 26.03.2025.];3(2):1-8. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:921421

A. Begić Akagić, et al., "Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice", Croatian journal of food science and technology, vol. 3, br. 2, str. 1-8, Srpanj 2011. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:921421. [Citirano: 26.03.2025.]

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Podaci o radu
Naslov (engleski)Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice
AutorAsima Begić-Akagić
AutorNermina Spaho
AutorSanja Oručević
AutorPakeza Drkenda
AutorMirsad Kurtović
AutorFuad Gaši
AutorMirela Kopjar
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)
The aim of this work was to investigate the influence of cultivar and storage time on the total phenol content (TPC) of three actual apple cultivars (Topaz, Pinova, Pink Lady) and three autochthonous apple cultivars (Ruzmarinka, Ljepocvjetka, Paradija) as well to determine their physical and chemical characteristics. Total phenol content has been determined by Folin-Ciocalteu reagent during cold storage at 1 °C, for 60 days. Changes of apple juice samples phenolics in relation to oxidation time after pressing (0 hours, 2 h and 4 h) were examined. A significant variation in content of phenols in apple cultivars under investigation was noted. Paradija, autochthonous apple contained the highest content of phenols (1.003 g GAE/L), while Topaz, actual apple cultivar had the lowest content (0.596 g GAE/L), during the storage time. TPC of apple cultivars stayed at a relatively constant level during the storage, with the exception of Pink Lady and Paradija apples, where TPC changed significantly during cold storage.
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. 3, br. 2, str. 1-8
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:921421
Datum objave publikacije2011-07-15
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/76156
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-25 14:52:54