prikaz prve stranice dokumenta Polyphenols of Traditional Apple Varieties - The Overview
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Polyphenols of Traditional Apple Varieties - The Overview
Croatian journal of food science and technology, 13 (2021), 2; 277-290. https://doi.org/10.17508/CJFST.2022.13.2.17
Gotal, Ana-Marija; Kovač, Tihomir; Lončarić, Ante

Institucijski repozitorij: PTFOS Repozitorij

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Gotal, A. M., Kovač, T. i Lončarić, A. (2021). Polyphenols of Traditional Apple Varieties - The Overview. Croatian journal of food science and technology, 13. (2), 277-290. doi: 10.17508/CJFST.2022.13.2.17

Gotal, Ana Marija, et al. "Polyphenols of Traditional Apple Varieties - The Overview." Croatian journal of food science and technology, vol. 13, br. 2, 2021, str. 277-290. https://doi.org/10.17508/CJFST.2022.13.2.17

Gotal, Ana Marija, Tihomir Kovač i Ante Lončarić. "Polyphenols of Traditional Apple Varieties - The Overview." Croatian journal of food science and technology 13, br. 2 (2021): 277-290. https://doi.org/10.17508/CJFST.2022.13.2.17

Gotal, A. M., Kovač, T. i Lončarić, A. (2021) 'Polyphenols of Traditional Apple Varieties - The Overview', Croatian journal of food science and technology, 13(2), str. 277-290. doi: 10.17508/CJFST.2022.13.2.17

Gotal AM, Kovač T, Lončarić A. Polyphenols of Traditional Apple Varieties - The Overview. Croatian journal of food science and technology [Internet]. 15.12.2021. [pristupljeno 25.11.2024.];13(2):277-290. doi: 10.17508/CJFST.2022.13.2.17

A. M. Gotal, T. Kovač i A. Lončarić, "Polyphenols of Traditional Apple Varieties - The Overview", Croatian journal of food science and technology, vol. 13, br. 2, str. 277-290, Prosinac 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:367849. [Citirano: 25.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:367849
Podaci o radu
Naslov (engleski)Polyphenols of Traditional Apple Varieties - The Overview
AutorAna-Marija Gotal
AutorTihomir Kovač
AutorAnte Lončarić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Apples are one of the most popular foods around the world. However, recently there has been a growing interest in the preservation of traditional apple varieties. This interest has grown due to the studies that suggest that traditional apples contain higher amounts of polyphenolics and antioxidant activity compared to commercial ones. Polyphenolics in apples have gained much attention because of their beneficial effects on human health, and thus they became a quality trait of apples. Traditional apple varieties have the same groups of polyphenols as commercial ones and those are flavan-3-ols, phenolic acids, flavonols, dihydrochalcones, and anthocyanins. However, traditional apple varieties proved to be rich in some individual polyphenolics, such as procyanidins B1, B2, A2, epicatechin, quercetin-3-rutinoside, chlorogenic acid, etc. This chapter is underlying the great potential of traditional apple varieties as a source of some individual polyphenolics and natural antioxidants.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Pregledni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 13, br. 2, str. 277-290
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2022.13.2.17
URN:NBNurn:nbn:hr:109:367849
Datum objave publikacije2021-12-15
URL dokumentahttps://hrcak.srce.hr/269604
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 10:34:56