Effect of processing on reducing power of honeys
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022362" target="_blank" >RIV/60461373:22330/09:00022362 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of processing on reducing power of honeys
Popis výsledku v původním jazyce
About thirty Czech honey and mead samples of various floral sources were characterized by the presence of electrochemically active compounds. Median value of total electrochemical activity in honeys corresponded to 1.7 % of BHA. The highest activity wasfound in unifloral buckwheat and milk thistle (Silybum marianum) honeys. Darker honeydew were significantly higher in reducing activity than nectar honeys only when the buckwheat and milk thistle samples were excluded. During mead production and storage,no significant changes in the levels of honey-derived antioxidants were observed; however, the activity can increase due to the addition of spices or hops. Changes in composition and concentration of reducing substances during thermal treatment (70-200°C) were investigated for selected honeys both in models and meals. The heating increased the total reducing activity both in model systems by factors of 1.2-14 and, in honey roast pork, by 30-40 % in comparison with the roast pork recipe
Název v anglickém jazyce
Effect of processing on reducing power of honeys
Popis výsledku anglicky
About thirty Czech honey and mead samples of various floral sources were characterized by the presence of electrochemically active compounds. Median value of total electrochemical activity in honeys corresponded to 1.7 % of BHA. The highest activity wasfound in unifloral buckwheat and milk thistle (Silybum marianum) honeys. Darker honeydew were significantly higher in reducing activity than nectar honeys only when the buckwheat and milk thistle samples were excluded. During mead production and storage,no significant changes in the levels of honey-derived antioxidants were observed; however, the activity can increase due to the addition of spices or hops. Changes in composition and concentration of reducing substances during thermal treatment (70-200°C) were investigated for selected honeys both in models and meals. The heating increased the total reducing activity both in model systems by factors of 1.2-14 and, in honey roast pork, by 30-40 % in comparison with the roast pork recipe
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
<a href="/cs/project/OC%20125" target="_blank" >OC 125: Charakterizace a vlastnosti významných produktů Maillardovy reakce</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2009
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
Proceedings EuroFoodChem XV - Food for the future - the contribution of chemistry to improvement of food quality
ISBN
978-87-993033-5-9
ISSN
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e-ISSN
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Počet stran výsledku
4
Strana od-do
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Název nakladatele
University of Copenhagen
Místo vydání
Copenhagen
Místo konání akce
Copenhagen, Denmark
Datum konání akce
5. 7. 2009
Typ akce podle státní příslušnosti
EUR - Evropská akce
Kód UT WoS článku
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