| Influence of Fatty acids on foaming properties of cider. | |
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MedLine Citation:
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PMID: 14518961 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Inmaculada Margolles Cabrales; Pilar Arias Abrodo; Domingo Blanco-Gomis |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 51 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2003 Oct |
Date Detail:
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Created Date: 2003-10-01 Completed Date: 2003-11-06 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 6314-6 Citation Subset: IM |
Affiliation:
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Departamento de Química Física y Analítica, Universidad de Oviedo, E-33006 Oviedo, Spain. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Beverages
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analysis* Carbonated Beverages / analysis Fatty Acids / analysis* Fruit / chemistry* Malus / chemistry* Octanoic Acids / analysis Spain |
| Chemical | |
Reg. No./Substance:
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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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