GRASAS Y ACEITES, vol.55, no.3, pp.259-263, 2004 (SCI-Expanded)
Article / Article
GRASAS Y ACEITES
Science Citation Index Expanded (SCI-EXPANDED), Scopus
color, hydroxymethylfurfural, pekmez, Zile pekmezi, BOILED GRAPE JUICE, MAILLARD REACTION, KINETICS, SYSTEM
Ondokuz Mayıs University Affiliated:
Zile pekmezi (white hard pekmez) is a traditional Turkish food which is produced from grape juice. Color, flavour and 5-hydroxymethyl furfural (HMF) contents are the most important quality parameters in Zile pekmezi. Browning is the most common quality problem in pekmez.