کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10543452 | 963505 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
⺠Pollen could be a good and appropriate activator of alcoholic fermentation in the production of mead. ⺠Pollen addition improved fermentation rates, alcohol yields and the final characteristics of meads. ⺠An increase in the volatile contents of the meads and an improved sensory profile was observed with pollen addition; however, this improvement was not correlated with the concentration of pollen. ⺠The adequate dose of pollen was determined by the final characteristics and sensory profile of the meads. ⺠The addition of 30 g/hl of pollen is the dose most appropriate because, besides giving mead better accepted, would mean less use of pollen at industrial level.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 126, Issue 2, 15 May 2011, Pages 574-582
Journal: Food Chemistry - Volume 126, Issue 2, 15 May 2011, Pages 574-582
نویسندگان
A. Roldán, G.C.J. van Muiswinkel, C. Lasanta, V. Palacios, I. Caro,