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Effect of heat treatment and storage conditions on mead composition

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F17%3A39915936" target="_blank" >RIV/00216275:25310/17:39915936 - isvavai.cz</a>

  • Alternative codes found

    RIV/60076658:12310/17:43895467

  • Result on the web

    <a href="http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=1&SID=E2PbjPruZIf4crFxEcX&page=1&doc=1" target="_blank" >http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=1&SID=E2PbjPruZIf4crFxEcX&page=1&doc=1</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2016.09.161" target="_blank" >10.1016/j.foodchem.2016.09.161</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Effect of heat treatment and storage conditions on mead composition

  • Original language description

    The effects of heat treatment and storage conditions on the composition of pure mead (honey wine) made from only honey and water were investigated. Heat treatment experiments were performed at 7 different temperatures ranging from 40 degrees C to 100 degrees C with 10 degrees C increments for 60 min. Storage condition experiments were performed at room temperature (20-25 degrees C) in daylight without direct sunlight and in darkness in a refrigerator at 4 degrees C for 1, 2, 4 and 12 weeks. The parameters evaluated were phenolic compounds, peak area of unidentified compounds, 5-hydroxymethylfurfural content and antioxidant capacity. Significant changes in compound content were observed in the case of 6 identified compounds and 9 unidentified compounds. However, the antioxidant activity was not affected by the heat treatments or storage at room temperature.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10406 - Analytical chemistry

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2017

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

  • Volume of the periodical

    219

  • Issue of the periodical within the volume

    March

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    7

  • Pages from-to

    357-363

  • UT code for WoS article

    000386984100045

  • EID of the result in the Scopus database

    2-s2.0-84989195879