Analysis of vanilla flavoured food products by HPLC-DAD and authenticity checking

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dc.contributor.advisorSoós, Áron
dc.contributor.authorLlanaj, Xhensila
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-05-05T14:01:56Z
dc.date.available2020-05-05T14:01:56Z
dc.date.created2020-05-03
dc.description.abstractThis study explores and characterizes the composition of ice cream, yoghurt, pudding and pudding powder flavoured with vanilla by analysing these vanilla compounds: 4-Hydroxybenzoic acid, vanillic acid, 4-Hydroxybenzaldehyde, coumarin, ethyl vanillin, vanillin. Also, trying to determine vanilla authenticity in the products.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent42hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/285724
dc.language.isoenhu_HU
dc.subjectVanillahu_HU
dc.subjectVanilla flavoured productshu_HU
dc.subjectHPLC-DADhu_HU
dc.subjectFood Sciencehu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleAnalysis of vanilla flavoured food products by HPLC-DAD and authenticity checkinghu_HU
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