Publication:
Nonenzymic Browning During Storage of White Hard Grape Pekmez (Zile Pekmezi)

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dc.authorscopusid7003268951
dc.authorscopusid7801575448
dc.contributor.authorTosun, I.
dc.contributor.authorÜstün, N.S.
dc.date.accessioned2020-06-21T15:44:33Z
dc.date.available2020-06-21T15:44:33Z
dc.date.issued2003
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Tosun] Ilkay, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Üstün] Nebahat Sule, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractEffects 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°C for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time. © 2002 Elsevier Science Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/S0308-8146(02)00196-6
dc.identifier.endpage443en_US
dc.identifier.isbn9783540699330
dc.identifier.isbn9781619421257
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-0037386185
dc.identifier.scopusqualityQ1
dc.identifier.startpage441en_US
dc.identifier.urihttps://doi.org/10.1016/S0308-8146(02)00196-6
dc.identifier.volume80en_US
dc.identifier.wosWOS:000181071600001
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Science Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.journalFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectColouren_US
dc.subjectHydroxymethylfurfuralen_US
dc.subjectPekmezen_US
dc.subjectWhite Hard Grape Pekmezen_US
dc.subjectZile Pekmezien_US
dc.titleNonenzymic Browning During Storage of White Hard Grape Pekmez (Zile Pekmezi)en_US
dc.typeArticleen_US
dspace.entity.typePublication

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