Effect of heat treatment and storage conditions on mead composition

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60076658:12310/17:43895467

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of heat treatment and storage conditions on mead composition

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of heat treatment and storage conditions on mead composition

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

219

Číslo periodika v rámci svazku

March

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

357-363

Kód UT WoS článku

000386984100045

EID výsledku v databázi Scopus

2-s2.0-84989195879