Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Autor: Enaitz de las Heras, Andoni Zuriarrain-Ocio, Juan Zuriarrain, Ane Bordagaray, María Teresa Dueñas, Iñaki Berregi

Publikováno v: Foods, Vol 9, Iss 12, p 1820 (2020)

Acrolein occasionally appears in cider, completely spoiling its quality due to its bitter taste. It is crucial to detect it in the early steps, before the taste is severely affected, to apply the appropriate treatment. A simple and rapid analytical m

Externí odkaz: https://doaj.org/article/de080f79b2034652a65034bccd982fd7

Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Autor: Andoni Zuriarrain-Ocio, Juan Zuriarrain, Iñaki Berregi, Enaitz de Las Heras, Ane Bordagaray, María Teresa Dueñas

Publikováno v: Foods, Vol 9, Iss 1820, p 1820 (2020)
Addi. Archivo Digital para la Docencia y la Investigación
instname
Addi: Archivo Digital para la Docencia y la Investigación
Universidad del País Vasco
Foods
Volume 9
Issue 12

Acrolein occasionally appears in cider, completely spoiling its quality due to its bitter taste. It is crucial to detect it in the early steps, before the taste is severely affected, to apply the appropriate treatment. A simple and rapid analytical m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a46f3344856dcf3326161899a8d2efd6
https://www.mdpi.com/2304-8158/9/12/1820

Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders

Autor: Iñaki Berregi, Patricia Elizaquível, Paloma López, Alicia Prieto, Ana Isabel Puertas, Rosa Aznar, Andoni Zuriarrain, Idoia Ibarburu, María Teresa Dueñas

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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24 p.-2 fig.-2 tab.-1 fig. supl.-1 tab.supl.
Lactic acid bacteria (LAB) are naturally occurring bacterial populations in traditional cider from the Basque Country (Spain), which is spontaneously fermented without starters. Some LAB are able to p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::518ac940434117bae7b68fc655749eb4
http://hdl.handle.net/10261/159476

Quantitative determination of ethanol in cider by 1H NMR spectrometry

Autor: Juan Zuriarrain, Mercedes Villar, Andoni Zuriarrain, Iñaki Berregi

Publikováno v: Food Control. 50:758-762

A quantitative determination method of ethanol in cider is proposed by means of the proton nuclear magnetic resonance ( 1 H NMR) technique. Ethanol gives a triplet signal at 1.18 ppm in the spectrum, and its area is used to determine the concentratio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c75c8505a824139bf268dfe49b576ad
https://doi.org/10.1016/j.foodcont.2014.10.024

Quantitative determination of carboxylic acids, amino acids, carbohydrates, ethanol and hydroxymethylfurfural in honey by (1)H NMR

Autor: Andoni Zuriarrain, Juan Zuriarrain, Iñaki Berregi, Gloria del Campo

Publikováno v: Food chemistry. 196

A method using (1)H NMR spectroscopy has been developed to quantify simultaneously thirteen analytes in honeys without previous separation or pre-concentration steps. The method has been successfully applied to determine carboxylic acids (acetic, for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93ed680e8697bb6dec80b459b960bfb7
https://pubmed.ncbi.nlm.nih.gov/26593586