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%2F60076658%3A12310%2F17%3A43895467" target="_blank" >RIV/60076658:12310/17:43895467 - isvavai.cz</a>
Alternative codes found
RIV/00216275:25310/17:39915936
Result on the web
<a href="https://ac.els-cdn.com/S0308814616315606/1-s2.0-S0308814616315606-main.pdf?_tid=19f23d70-c9e8-11e7-9483-00000aab0f27&acdnat=1510738616_e0551da1cbfc93fc778fa2698fb36dee" target="_blank" >https://ac.els-cdn.com/S0308814616315606/1-s2.0-S0308814616315606-main.pdf?_tid=19f23d70-c9e8-11e7-9483-00000aab0f27&acdnat=1510738616_e0551da1cbfc93fc778fa2698fb36dee</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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
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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
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Volume of the periodical
219
Issue of the periodical within the volume
MAR 15 2017
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
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