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dc.contributor.authorBlanco-Gomis, Domingo-
dc.contributor.authorMuro Tamayo, Daisy-
dc.contributor.authorSuárez Valles, Belén-
dc.contributor.authorMangas Alonso, Juan J.-
dc.date.accessioned2011-02-01T13:45:15Z-
dc.date.available2011-02-01T13:45:15Z-
dc.date.issued2004-01-28-
dc.identifier.citationBlanco Gomis, Domingo; Muro Tamayo, Daisy; Suárez Valles, Belén; Mangas Alonso; Juan J. Detection of Apple Juice Concentrate in the Manufacture of Natural and Sparkling Cider by Means of HPLC Chemometric Sugar Analyses. Journal of Agricultural and Food Chemistry. 2004; 52 (2): 201-203.eng
dc.identifier.isbn0021-8561-
dc.identifier.other10.1021/jf034697u-
dc.identifier.urihttp://ria.asturias.es/RIA/handle/123456789/792-
dc.description.abstractAn HPLC method for sugar analyses in cider was used in order to detect the presence of apple juice concentrate. Sugars, previously derivatized with p-aminobenzoic ethyl ester, were analyzed by reversed-phase liquid chromatography using a C8 column and a mobile phase of citrate buffer pH 5.5/tetrahydrofuran/acetonitrile, operated in gradient mode. The use of this analytical procedure together with chemometric techniques, such as principal component analysis and Bayesean analysis, allowed the authors to establish the minimum concentration of apple juice concentrate obtained by liquefaction or press technology that can be detected in natural cider.eng
dc.language.isoengeng
dc.publisherAmerican Chemical Societyeng
dc.relation.isreferencedbySí, esta versión ha sido citadaeng
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
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dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/deed.eseng
dc.subjectCidereng
dc.subjectMonosaccharideseng
dc.subjectHPLCeng
dc.subjectChemometricseng
dc.subject.classificationPublicadoeng
dc.titleDetection of Apple Juice Concentrate in the Manufacture of Natural and Sparkling Cider by Means of HPLC Chemometric Sugar Analyseseng
dc.typearticleeng
Aparece en las colecciones: Agroalimentación y Ganadería
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