Chemometric approach to optimization of white cabbage fermentation
The aim of the present work is to optimize fermentation process of whole cabbage heads of white cabbage (cultivar 'Futoški' and hybrid 'Bravo' were considered within this research). Both cabbages were subjected to fermentation process, with addition of 1- 2% NaCl, at temperature...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2014-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2014/1821-44871402088C.pdf |
| _version_ | 1811210883824615424 |
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| author | Cvetković Biljana Pezo Lato Mandić Anamarija Novaković Aleksandra Pestorić Mladenka Kevrešan Žarko Mastilović Jasna |
| author_facet | Cvetković Biljana Pezo Lato Mandić Anamarija Novaković Aleksandra Pestorić Mladenka Kevrešan Žarko Mastilović Jasna |
| author_sort | Cvetković Biljana |
| collection | DOAJ |
| description | The aim of the present work is to optimize fermentation process of whole cabbage heads of white cabbage (cultivar 'Futoški' and hybrid 'Bravo' were considered within this research). Both cabbages were subjected to fermentation process, with addition of 1- 2% NaCl, at temperature 18-22oC. Different organic acids contents (oxalic - OK1, lactic - OK2, acetic - OK3, malic - OK4, citric - OK5, succinic - OK6 and formic- OK7) within cabbage leaves and brine were monitored during 80 days. Principal component analysis exerted good discrimination capabilities for different samples of 'Futoški' and hybrid 'Bravo' cabbage heads fermentation process, while standard score helped in optimal process parameters determination. |
| first_indexed | 2024-04-12T05:03:19Z |
| format | Article |
| id | doaj.art-1a8172a124e742bc82217fe2c7d290a7 |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-12T05:03:19Z |
| publishDate | 2014-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-1a8172a124e742bc82217fe2c7d290a72022-12-22T03:46:56ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952014-01-0118288901821-44871402088CChemometric approach to optimization of white cabbage fermentationCvetković Biljana0Pezo Lato1https://orcid.org/0000-0002-0704-3084Mandić Anamarija2Novaković Aleksandra3Pestorić Mladenka4https://orcid.org/0000-0003-4178-0798Kevrešan Žarko5Mastilović Jasna6https://orcid.org/0000-0002-0921-8642University of Novi Sad, Institute for Food Technology, Novi Sad, SerbiaUniversity of Belgrade, Institute of General and Physical Chemistry, Belgrade, SerbiaUniversity of Novi Sad, Institute for Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute for Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute for Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute for Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute for Food Technology, Novi Sad, SerbiaThe aim of the present work is to optimize fermentation process of whole cabbage heads of white cabbage (cultivar 'Futoški' and hybrid 'Bravo' were considered within this research). Both cabbages were subjected to fermentation process, with addition of 1- 2% NaCl, at temperature 18-22oC. Different organic acids contents (oxalic - OK1, lactic - OK2, acetic - OK3, malic - OK4, citric - OK5, succinic - OK6 and formic- OK7) within cabbage leaves and brine were monitored during 80 days. Principal component analysis exerted good discrimination capabilities for different samples of 'Futoški' and hybrid 'Bravo' cabbage heads fermentation process, while standard score helped in optimal process parameters determination.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2014/1821-44871402088C.pdfcabbagefermentationorganic acidpcaoptimization |
| spellingShingle | Cvetković Biljana Pezo Lato Mandić Anamarija Novaković Aleksandra Pestorić Mladenka Kevrešan Žarko Mastilović Jasna Chemometric approach to optimization of white cabbage fermentation Journal on Processing and Energy in Agriculture cabbage fermentation organic acid pca optimization |
| title | Chemometric approach to optimization of white cabbage fermentation |
| title_full | Chemometric approach to optimization of white cabbage fermentation |
| title_fullStr | Chemometric approach to optimization of white cabbage fermentation |
| title_full_unstemmed | Chemometric approach to optimization of white cabbage fermentation |
| title_short | Chemometric approach to optimization of white cabbage fermentation |
| title_sort | chemometric approach to optimization of white cabbage fermentation |
| topic | cabbage fermentation organic acid pca optimization |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2014/1821-44871402088C.pdf |
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