prikaz prve stranice dokumenta Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids
Rad je dostupan svim korisnicima iz sustava znanosti i visokog obrazovanja RH
Znanstveni rad - Izvorni znanstveni rad
Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids
Journal of the American Oil Chemists' Society, 93 (2016), 10; 1365-1372. https://doi.org/10.1007/s11746-016-2893-7
Majetić Germek, Valerija; Butinar, Bojan; Pizzale, Lorena; Bučar‑Miklavčič, Milena; Conte, Lanfranco S.; Koprivnjak, Olivera

Citirajte ovaj rad

Majetić Germek, V., Butinar, B., Pizzale, L., Bučar‑Miklavčič, M., Conte, L. S. i Koprivnjak, O. (2016). Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids. Journal of the American Oil Chemists' Society, 93. (10), 1365-1372. doi: 10.1007/s11746-016-2893-7

Majetić Germek, Valerija, et al. "Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids." Journal of the American Oil Chemists' Society, vol. 93, br. 10, 2016, str. 1365-1372. https://doi.org/10.1007/s11746-016-2893-7

Majetić Germek, Valerija, Bojan Butinar, Lorena Pizzale, Milena Bučar‑Miklavčič, Lanfranco S. Conte i Olivera Koprivnjak. "Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids." Journal of the American Oil Chemists' Society 93, br. 10 (2016): 1365-1372. https://doi.org/10.1007/s11746-016-2893-7

Majetić Germek, V., et al. (2016) 'Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids', Journal of the American Oil Chemists' Society, 93(10), str. 1365-1372. doi: 10.1007/s11746-016-2893-7

Majetić Germek V, Butinar B, Pizzale L, Bučar‑Miklavčič M, Conte LS, Koprivnjak O. Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids. Journal of the American Oil Chemists' Society [Internet]. 2016. [pristupljeno 15.11.2024.];93(10):1365-1372. doi: 10.1007/s11746-016-2893-7

V. Majetić Germek, B. Butinar, L. Pizzale, M. Bučar‑Miklavčič, L. S. Conte i O. Koprivnjak, "Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids", Journal of the American Oil Chemists' Society, vol. 93, br. 10, str. 1365-1372, 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:653055. [Citirano: 15.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:653055
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Phenols and Volatiles of Istarska Bjelica and Leccino Virgin Olive Oils Produced with Talc, NaCl and KCl as Processing Aids
AutorValerija Majetić Germek
AutorBojan Butinar
AutorLorena Pizzale
AutorMilena Bučar‑Miklavčič
AutorLanfranco S. Conte
AutorOlivera Koprivnjak
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za tehnologiju i kontrolu namirnica)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The effect of processing aids (2.5 % of talc, NaCl or KCl) on oil extractability and the profile of phenolic and volatile compounds of Istarska bjelica and Leccino oils was studied. Talc significantly increased extractability in both cultivars, while salts increased extractability in Leccino cv. In the laboratory extracted oils, phenols were determined by a RP-HPLC–DAD method, whereas volatiles were determined by SPME/GC–MS. Talc addition significantly decreased hydroxytyrosol and increased ligstroside derivatives in produced oils, but did not affect the total phenol content. Among volatile compounds, only Z-2-penten-1-ol in Leccino and 1-pentene-3-one in Istarska bjelica oils significantly increased by talc addition. Salts improved transfer of most individual phenols into oil, particularly oleuropein derivatives, and increased C6 aldehydes and C5 volatiles in Leccino oils. NaCl exerted a stronger effect in increasing individual phenols and volatiles than KCl.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of the American Oil Chemists' Society
Brojčani podacivol. 93, br. 10, str. 1365-1372
p-ISSN0003-021X
DOIhttps://doi.org/10.1007/s11746-016-2893-7
URN:NBNurn:nbn:hr:184:653055
Datum objave publikacije2016
ProjektŠifra: 062-0580696-0284
Naziv (hrvatski): Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi
Naziv (engleski): Bioactive and volatile compounds of virgin olive oils in processing & finalizing
Voditelj: Olivera Koprivnjak
Pravna nadležnost: Hrvatska
Financijer: MZOS
Linija financiranja: ZP
URL dokumentahttp://bib.irb.hr/834285
Vrsta resursaTekst
Prava pristupaOgraničen pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-03-02 11:34:04