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Št. zadetkov: 4
Cider yeasts associated with Hardanger cider during fermentation process
Urban Česnik, Mitja Martelanc, Branka Mozetič Vodopivec, Ingunn Ovsthus, Lorena Butinar
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: indigenous yeasts;biodiversity;spontaneous fermentation;cider-making;
In the Hardanger area in Western Norway, the production of cider has a long tradition that goes back to the 12th century, when monks introduced apple growing in this area. Nowadays, this is also the main area of fruit production in Norway. Despite the strict regulation of the alcoholic beverage prod ...
Leto: 2022 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Biogenic amines in Hardanger ciders
Urban Česnik, Mitja Martelanc, Branka Mozetič Vodopivec, Ingunn Ovsthus, Lorena Butinar
Objavljeni povzetek znanstvenega prispevka na konferenci
Oznake: cider;yeast;biogenic amines;Hardanger;biodiversity;
The presence of bioactive compounds in food and beverages of plant origin is mainly connected with higher nutritional value and better sensory properties. However, some of them can pose a threat to food product quality and human health. For example, excess biogenic amines (BAs) intake can cause diff ...
Leto: 2023 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Functional characterization of Saccharomyces yeasts from cider produced in Hardanger
Urban Česnik, Mitja Martelanc, Ingunn Ovsthus, Tatjana Radovanović, Ahmad Hosseini, Branka Mozetič Vodopivec, Lorena Butinar
Izvirni znanstveni članek
Oznake: ne zaključna dela;Saccharomyces;Hardanger;characterization;fermentation;cider;non-volatile compounds;volatile organic compounds;partial least squares regression;
Functional characterization of Saccharomyces yeasts from cider produced in Hardanger
Leto: 2023 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Chemical composition of apple cider
Ingunn Ovsthus, Mitja Martelanc, Tatjana Radovanović, Marko Lesica, Lorena Butinar, Branka Mozetič Vodopivec, Guillaume Antalick
Objavljeni znanstveni prispevek na konferenci
Oznake: alcohol;acidity;total phenols;aroma-compounds;apple cider;
Norwegian apple ciders have recently gained attention at the levels of international competitiveness. Accordingly, a comparative study on the chemical composition of selected Norwegian and French apple ciders was conducted to gain knowledge on what ubiquitous chemical parameters make the Norwegian c ...
Leto: 2024 Vir: Repozitorij Univerze v Novi Gorici (RUNG)
Št. zadetkov: 4
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