prikaz prve stranice dokumenta Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
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Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
Croatian journal of food science and technology, 10 (2018), 2; 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07
Leko, Ivana; Ačkar, Đurđica; Jozinović, Antun; Babić, Jurislav; Miličević, Borislav; Šubarić, Drago

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Institucijski repozitorij: PTFOS Repozitorij

Citirajte ovaj rad

Leko, I., Ačkar, Đ., Jozinović, A., Babić, J., Miličević, B. i Šubarić, D. (2018). Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time. Croatian journal of food science and technology, 10. (2), 190-196. doi: 10.17508/CJFST.2018.10.2.07

Leko, Ivana, et al. "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time." Croatian journal of food science and technology, vol. 10, br. 2, 2018, str. 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07

Leko, Ivana, Đurđica Ačkar, Antun Jozinović, Jurislav Babić, Borislav Miličević i Drago Šubarić. "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time." Croatian journal of food science and technology 10, br. 2 (2018): 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07

Leko, I., et al. (2018) 'Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time', Croatian journal of food science and technology, 10(2), str. 190-196. doi: 10.17508/CJFST.2018.10.2.07

Leko I, Ačkar Đ, Jozinović A, Babić J, Miličević B, Šubarić D. Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time. Croatian journal of food science and technology [Internet]. 30.11.2018. [pristupljeno 28.03.2025.];10(2):190-196. doi: 10.17508/CJFST.2018.10.2.07

I. Leko, Đ. Ačkar, A. Jozinović, J. Babić, B. Miličević i D. Šubarić, "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time", Croatian journal of food science and technology, vol. 10, br. 2, str. 190-196, Studeni 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:667538. [Citirano: 28.03.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:667538
Podaci o radu
Naslov (engleski)Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
AutorIvana Leko
AutorĐurđica Ačkar
AutorAntun Jozinović
AutorJurislav Babić
AutorBorislav Miličević
AutorDrago Šubarić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Sažetak (engleski)
The aim of this research was to examine the influence of pasteurisation of cocoa liquor at different temperatures (115, 120, 125 and 140 °C) and 3-week-storage time at 40 °C on microbial safety, peroxide value, polyphenol, and flavan-3-ol content. Peroxide value of the cocoa liquor increased after both, pasteurisation and storage, but not significantly. Although total polyphenol content decreased, flavan-3-ol content was stable during the investigated period. Microbial quality was satisfying,... Više and the most stable mass was the one treated at 140 °C. Sakrij dio sažetka
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 10, br. 2, str. 190-196
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2018.10.2.07
URN:NBNurn:nbn:hr:109:667538
Datum objave publikacije2018-11-30
ProjektŠifra: UIP-2017-05-8709
Naziv (hrvatski): Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda
Naziv (engleski): Application of cocoa husk in production of chocolate and chocolate-like products
Kratica: COCOCHOCO
Voditelj: Đurđica Ačkar
Pravna nadležnost: Hrvatska
Financijer: Hrvatska zaklada za znanost
Linija financiranja: Installation Research Projects
URL dokumentahttps://hrcak.srce.hr/clanak/308835
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-01-21 10:43:51
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