Application of capillary isotachophoresis for analysis of juices and soft drinks. Pt. 1. Determinatin of lactic and acetic acid in fermented vegetable juices

The aim of the study was to develop the analytical procedure for determination of lactic and acetic acid in fermented vegetable products, using capillary isotachophoresis. Five commercial juices obtained with following fermented vegetables were examined: cucumber, cabbage, parsley, root celery and r...

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Published inPrace Instytutow i Laboratoriow Badawczych Przemyslu Spozywczego (Poland) Vol. 61
Main Authors Skapska, S, Danielczuk, J, Koc, M.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)
Format Journal Article
LanguagePolish
Published 2006
Subjects
ACETIC ACID
ACIDE ACETIQUE
ACIDE LACTIQUE
ACIDO ACETICO
ACIDO LACTICO
ANALYTICAL METHODS
ENSILADO
ENSILAGE (PRODUIT)
HORTALIZAS
http://www.fao.org/aos/agrovoc#c_1513
http://www.fao.org/aos/agrovoc#c_4142
http://www.fao.org/aos/agrovoc#c_7060
http://www.fao.org/aos/agrovoc#c_80
http://www.fao.org/aos/agrovoc#c_8168
http://www.fao.org/aos/agrovoc#c_8174
JUGO DE HORTALIZAS
JUS DE LEGUME
LACTIC ACID
LEGUME
SILAGE
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
VEGETABLE JUICES
VEGETABLES
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Summary:The aim of the study was to develop the analytical procedure for determination of lactic and acetic acid in fermented vegetable products, using capillary isotachophoresis. Five commercial juices obtained with following fermented vegetables were examined: cucumber, cabbage, parsley, root celery and red beets with celery. The highest concentration of both acids was found in juices obtained with sauerkraut
Bibliography:Q04
2007000795
ISSN:0554-9043