Nonenzymic browning during storage of white hard grape pekmez (<i>Zile pekmezi</i>)

Tosun (Koca) İ., Ustun N. Ş.

FOOD CHEMISTRY, cilt.80, sa.4, ss.441-443, 2003 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 80 Sayı: 4
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0308-8146(02)00196-6
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.441-443
  • Anahtar Kelimeler: pekmez, Zile pekmezi, white hard grape pekmez, hydroxymethylfurfural, colour
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 degreesC for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time. (C) 2002 Elsevier Science Ltd. All rights reserved.