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Publikace:
Changes in concentrations of 5-hydroxymethylfurfural, carbohydrates, and ethanol during the mead production

Článekopen accesspeer-reviewedpublished
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dc.contributor.authorKlikarová, Jitka
dc.contributor.authorMelicharová, Šárka
dc.contributor.authorŘezková, Soňa
dc.contributor.authorČeslová, Lenka
dc.contributor.editorAdam, Martin
dc.date.accessioned2022-09-21T07:33:52Z
dc.date.available2022-09-21T07:33:52Z
dc.date.issued2022
dc.description.abstractThis work is focused on monitoring changes in the concentrations of 5-hydroxymethylfurfural, ethanol, and carbohydrates during the mead production using various analytical techniques, namely micellar electrokinetic chromatography with spectrophotometric detection, gas chromatography coupled to flame-ionization detector, and hydrophilic interaction liquid chromatography with refractive-index detector, respectively. In this study, production of three mead samples made by different Czech beekeepers has been monitored. The individual mead fractions were regularly sampled for two months of fermentation and always analysed with the aid of the optimised analytical approach.en
dc.formatp. 37-50
dc.identifier.isbn978-80-7560-428-6
dc.identifier.issn1211-5541
dc.identifier.obd39887378
dc.identifier.urihttps://hdl.handle.net/10195/80396
dc.language.isoeng
dc.peerreviewedyesen
dc.publicationstatuspublisheden
dc.publisherUniversity of Pardubiceen
dc.relation.ispartofScientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 28/2022en
dc.rightsopen accessen
dc.subjectmead productionen
dc.subjectethanolen
dc.subjectcarbohydratesen
dc.subject5-hydroxymethylfurfural (5-HMF)en
dc.subjectseparation techniquesen
dc.titleChanges in concentrations of 5-hydroxymethylfurfural, carbohydrates, and ethanol during the mead productionen
dc.typeArticleen
dspace.entity.typePublication

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28 (2022) Scientific papers, Series A
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