Haze in Apple-Based Beverages: detailed polyphenol, polysaccharide, protein, and mineral compositions
| Autor: | Melanie Millet, Jean-Michel Le Quéré, Pascal Poupard, Sylvain Guyot, Rémi Bauduin |
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| Přispěvatelé: | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Unite Mixte Technologie Nova cidre, Association de Coordination Technique Agricole pour l'Industrie Agro-Alimentaire (ACTIA), Insitut Français des Productions Cidricoles (IFPC), MAAF CasDAR, UNICID, French Institute of Cider Productions (IFPC), French National Institute for Agricultural Research (INRA), Institut Français des Productions Cidricoles (IFPC) |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Malus
Haze genetic structures oxidation Potassium [SDV]Life Sciences [q-bio] chemistry.chemical_element colloidal instability Polysaccharide 01 natural sciences Beverages cider 0404 agricultural biotechnology Dry weight Suspensions Polysaccharides pommeau Food science apple juice chemistry.chemical_classification precipitate Minerals Mineral biology 010401 analytical chemistry aggregation Polyphenols Proteins 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science eye diseases 0104 chemical sciences polyphenol surgical procedures operative chemistry 13. Climate action Polyphenol Fruit Composition (visual arts) sense organs General Agricultural and Biological Sciences Oxidation-Reduction |
| Zdroj: | Journal of Agricultural and Food Chemistry 28th International Conference on Polyphenols Journal of Agricultural and Food Chemistry, American Chemical Society, In press, Journal of Agricultural and Food Chemistry, 65 (31), pp.6404-6414. ⟨10.1021/acs.jafc.6b05819⟩ 28th International Conference on Polyphenols, Jul 2016, Vienne, Austria. pp.11, ⟨10.1021/acs.jafc.6b05819⟩ |
| ISSN: | 0021-8561 1520-5118 |
| DOI: | 10.1021/acs.jafc.6b05819⟩ |
| Popis: | Producers of apple-based beverages are confronted with colloidal instability. Haze is caused by interactions between molecules that lead to the formation of aggregates. Haze composition in three apple-based beverages, namely, French sparkling cider, apple juice, and pommeau, was studied. Phenolic compounds, proteins, polysaccharides, and minerals were analyzed using global and detailed analytical methods. The results explained |
| Databáze: | OpenAIRE |
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