Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Tatjana KOŠMERL"'
Publikováno v:
Acta Agriculturae Slovenica, Vol 120, Iss 3 (2024)
Aroma je eden izmed pomembnejših parametrov kakovosti sadja in pomembno vpliva na sprejemanje sadja pri potrošnikih (Yang in sod., 2021a). Analiza hlapnih aromatskih spojin je bistvenega pomena za raziskovanje sort jabolk, izbiro najprimernejše so
Externí odkaz:
https://doaj.org/article/68ae40b37a42466fb0586fbe3e3514f3
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Alternatives to the conventional thermal processing (TT) of food are an area of research that has grown tremendously in recent decades. The impact of these alternative techniques on the sensory profile of fruit juices has been discussed in the litera
Externí odkaz:
https://doaj.org/article/5fa5998673b142a7a1e95cf5ae2b8303
Autor:
Marko LESICA, Tatjana KOŠMERL
Publikováno v:
Acta Agriculturae Slovenica, Vol 87, Iss 2 (2023)
Mlada rdeča vina izpostavljena kisiku lahko pod določenimi pogoji pridobijo na kakovosti. Proces mikrooksidacije je osnovna metoda, s katero lahko vplivamo na fenolno strukturo vin, ki skuša prilagajati količino dodanega kisika vinu z namenom pov
Externí odkaz:
https://doaj.org/article/a68ffa026c4d4a33ba7e3a9f55f16131
Autor:
DANIELA AMIDŽIĆ KLARIĆ, ILIJA KLARIĆ, VLATKA PETRAVIĆ TOMINAC, TATJANA KOŠMERL, RAJKO VIDRIH, NATALIJA VELIĆ, DARKO VELIĆ
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 2, Pp 279-290 (2018)
Fruit wines production has been growing steadily in recent years, and its market potential is strong, which correlates with the demand for and development of new functional products. Likewise, the production of fruit wines has become an integrated co
Externí odkaz:
https://doaj.org/article/6b2218b284354e40ab759e44ead01ca3
Publikováno v:
Molecules, Vol 25, Iss 21, p 4960 (2020)
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer’s antioxidant behavior are the phenolic su
Externí odkaz:
https://doaj.org/article/ee800ff99d5e40d7ab4ceb7a26228311
Publikováno v:
Acta Agriculturae Slovenica, Vol 107, Iss 2 (2016)
The aim of this work was to investigate existence presence and stability of must specific aroma compounds (monoterpenes C13-norisoprenoids, C6-alcohols, alcohols, esters and carbonyl compounds) and which can be used to establish differences among clo
Externí odkaz:
https://doaj.org/article/baf4b3329a47494daf930eefca3c608a
Publikováno v:
Acta Agriculturae Slovenica, Vol 107, Iss 2 (2016)
This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing
Externí odkaz:
https://doaj.org/article/2b960b6556034227aab92652f63e35ce
Publikováno v:
Acta Agriculturae Slovenica, Vol 107, Iss 2 (2016)
Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascu
Externí odkaz:
https://doaj.org/article/26276b549da44cdeab4ef8abf3e1e0e6
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 4, Pp 353-359 (2003)
In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseou
Externí odkaz:
https://doaj.org/article/89a3e1674b0f4323ab2b5693273fc198
Autor:
Tatjana Košmerl, Dejan Bavčar
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 4, Pp 321-329 (2002)
The possibility of fast determination of alcohol and total dry extract from given relative density and refractive index in wine was examined on fifty eight samples of Slovenian white and red still wines. Calculated relation values obtained from liter
Externí odkaz:
https://doaj.org/article/8ddaa985f2214637b73d06b2018ebdba