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

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dc.contributor.author Klikarová, Jitka
dc.contributor.author Melicharová, Šárka
dc.contributor.author Řezková, Soňa
dc.contributor.author Česlová, Lenka
dc.contributor.editor Adam, Martin
dc.date.accessioned 2022-09-21T07:33:52Z
dc.date.available 2022-09-21T07:33:52Z
dc.date.issued 2022
dc.identifier.isbn 978-80-7560-428-6
dc.identifier.issn 1211-5541
dc.identifier.uri https://hdl.handle.net/10195/80396
dc.description.abstract This 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.format p. 37-50
dc.language.iso eng
dc.publisher University of Pardubice en
dc.relation.ispartof Scientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 28/2022 en
dc.rights open access en
dc.subject mead production en
dc.subject ethanol en
dc.subject carbohydrates en
dc.subject 5-hydroxymethylfurfural (5-HMF) en
dc.subject separation techniques en
dc.title Changes in concentrations of 5-hydroxymethylfurfural, carbohydrates, and ethanol during the mead production en
dc.type article en
dc.peerreviewed yes en
dc.publicationstatus published en


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