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dc.contributor.authorNićetin, Milica
dc.contributor.authorPezo, Lato
dc.contributor.authorLončar, Biljana
dc.contributor.authorFilipović, Vladimir
dc.contributor.authorŠuput, Danijela
dc.contributor.authorKnežević, Violeta
dc.contributor.authorFilipović, Jelena
dc.date.accessioned2018-07-09T13:53:37Z
dc.date.available2018-07-09T13:53:37Z
dc.date.issued2017-03
dc.identifier.citationNićetin, M., Pezo, L., Lončar, B., Filipović, V., Šuput, D., Knežević, V., Filipović, J. The possibility to increase antioxidant activity of celery root during osmotic treatment. Journal of the Serbian Chemical Society, 82, 3 (2017), 253-265. DOI: 10.2298/JSC161020015Nen_US
dc.identifier.issn0352-5139
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/101
dc.descriptionpeer-revieweden_US
dc.description.abstractOsmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 °C), and three different immersion periods (1, 3 and 5 h), at atmospheric pressure. The aim was to examine the influence of the type of the used hypertonic agent, the temperature and the immersion time on the water loss, solid gain, water activity, dry matter content, antioxidant activity (expressed by DPPH) and colour attributes (described by CIELAB coordinates L*, a* and b*). During the experiments, the antioxidant activity of celery root was increased in sugar beet molasses, while the DPPH value tended to decrease in the ternary solution. The experimental data of osmotic dehydration was used for PCA modelling. The standard scores analysis revealed that the optimum process parameters were gained with an immersion time of 5 h and a temperature of 35 °C.en_US
dc.description.sponsorshipThese results are part of a project supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, TR-31055, 2011–2015.en_US
dc.language.isoenen_US
dc.publisherSERBIAN CHEMICAL SOCIETYen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS//
dc.relation.ispartofseries001;0096
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectantioxidant capacityen_US
dc.subjectcelery rooten_US
dc.subjectosmotic treatmenten_US
dc.subjectsugar beet molassesen_US
dc.subjectoptimizationen_US
dc.titleThe possibility to increase antioxidant activity of celery root during osmotic treatmenten_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US


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