Color changes and 5-hydroxymethyl furfural formation in zile pekmezi during storage
GRASAS Y ACEITES, cilt.55, sa.3, ss.259-263, 2004 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 55 Sayı: 3
- Basım Tarihi: 2004
- Dergi Adı: GRASAS Y ACEITES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.259-263
- Anahtar Kelimeler: color, hydroxymethylfurfural, pekmez, Zile pekmezi, BOILED GRAPE JUICE, MAILLARD REACTION, KINETICS, SYSTEM
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
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.