The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice
Author:
Funder
MARDİN ARTUKLU UNIVERSITY SCIENTIFIC STUDIES COORDINATION UNIT
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-01808-9.pdf
Reference44 articles.
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2. H. Abi Rizk, J. Estephan, C. Salameh, A. Kassouf, Non-targeted detection of grape molasses adulteration with sugar and apple molasses by mid-infrared spectroscopy coupled to independent components analysis. Food Addit. Contam. A (2022). https://doi.org/10.1080/19440049.2022.2135766
3. A. Batu, Production of liquid and white solid pekmez in Turkey. J. Food Qual. 28, 417–427 (2005). https://doi.org/10.1111/j.1745-4557.2005.00045.x
4. International Trade Centre (ITC) statics (2021), https://www.trademap.org. Accessed 20 Nov 2022
5. S. Kamiloglu, E.Capanoglu, In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties. Int. J. Food Sci. 49, 1027–1039 (2014). https://doi.org/10.1111/ijfs.12396
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