Effect of heat treatment and storage conditions on mead composition
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- 作者：David Kahouna ; dkahoun@prf.jcu.cz" class="auth_mail" title="E-mail the corresponding author ; Soňa Řezková ; b ; Josef Krá ; lovský ; b
- 关键词：Mead ; Phenolic compounds ; 5-Hydroxymethylfurfural ; Antioxidant activity ; Heat treatment ; Storage conditions ; HPLC ; Electrochemical detection
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：357-363
- 全文大小：1148 K
文摘
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Heat treatment and storage conditions influence phenolic compound content.
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Possible marker of heat treatment and storage conditions found.
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5-Hydroxymethylfurfural significantly starts forming at 90 °C/60 min heat treatment.
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Significant formation of 5-hydroxymethylfurfural during storage at room temperature.
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Antioxidant activity not influenced by heat treatment or storage conditions.