Document Detail


Influence of Fatty acids on foaming properties of cider.
MedLine Citation:
PMID:  14518961     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Seventy-seven ciders from four consecutive harvests, which were produced at industrial scale by cider-makers from the region of Asturias (northern Spain), were analyzed to evaluate their foam capacity. The Bikerman method for the evaluation of foaming characteristics was adapted to ciders. In foaming, there are two parameters, foam formation and foam stability, which are found to be related to each other. To determine the relationship between fatty acid content and foaming properties of cider, the multivariate analysis technique of canonical correlation analysis was applied. Foam stability is positively related to the content of caprylic acid. Foam height is positively related to linolenic, pentadecanoic, and palmitic acid and negatively related to stearic and linoleic acid.
Authors:
Inmaculada Margolles Cabrales; Pilar Arias Abrodo; Domingo Blanco-Gomis
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  51     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2003 Oct 
Date Detail:
Created Date:  2003-10-01     Completed Date:  2003-11-06     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  6314-6     Citation Subset:  IM    
Affiliation:
Departamento de Química Física y Analítica, Universidad de Oviedo, E-33006 Oviedo, Spain.
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MeSH Terms
Descriptor/Qualifier:
Beverages / analysis*
Carbonated Beverages / analysis
Fatty Acids / analysis*
Fruit / chemistry*
Malus / chemistry*
Octanoic Acids / analysis
Spain
Chemical
Reg. No./Substance:
0/Fatty Acids; 0/Octanoic Acids; 124-07-2/caprylic acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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