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Por favor, use este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/2180
Título : Characterization of cider by its hydrophobicproteinprofile and foamparameters
Autor : Blanco-Gomis, Domingo
Mangas Alonso, Juan J.
Expósito-Cimadevilla, Yoana
Gutiérrez-Álvarez, María D.
Palabras clave : Cider
Multivariate techniques
Fecha de publicación : jul-2010
Editorial : Elsevier
Citación : Blanco-Gomis, Domingo; Mangas-Alonso, Juan J.; Expósito-Cimadevilla, Yoana; Gutiérrez-Álvarez, Mª Dolores. Characterization of cider by its hydrophobicproteinprofile and foamparameters. Food Chemistry. 2010; 121 (1): 220-226.
Resumen : This paper describes the characterization of ciders (both “natural” and sparkling cider) from the Principality of Asturias (northwest region of Spain) through the analysis of their protein content, based on their hydrophobic properties, and their foam characteristics. A reversed-phase high performance liquid chromatography (RP-HPLC) was applied to the protein analysis, and the foamparameters were measured with Bikerman’s method. Multivariate techniques allowed the authors to differentiate ciders on the basis of the press and foam taking technologies, and foam sensory quality. Feasible and robust models were constructed for classifying purposes. Higher than 95% correct classifications were obtained for differentiating ciders on the basis of the factors studied (cider making technology and foam sensory quality). The multivariate regression model computed allowed the authors to predict (correlation coefficients higher than 0.8) the foamparameters related to foam stability and bubble average lifetime in “natural” cider.
URI : http://ria.asturias.es/RIA/handle/123456789/2180
ISSN : 0308-8146
Aparece en las colecciones: Agroalimentación y Ganadería
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