The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies-Reference-Cited by-同舟云学术

The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies

Published:2023-12-08 Issue:2 Volume:18 Page:1392-1411
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Kazanci Merve^ORCID,Guner Kadir Gurbuz^ORCID,Durakli Velioglu Serap^ORCID

Funder

Tekirdağ Namık Kemal Üniversitesi

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/s11694-023-02286-9.pdf

Reference90 articles.

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3. Z. Saba, M. Suzana, M. Yasmin Anum, Honey: food or medicine Med. & Health. 8(1), 3–18 (2013)

4. N. Bilgiçli, M. Akbulut, Effects of different pekmez (fruit molasses) types on chemical, nutritional content and storage stability of cake. J. Food Qual. 32(1), 96–107 (2009). https://doi.org/10.1111/j.1745-4557.2008.00238.x

5. A. Şimşek, N. Artik, E. Baspinar, Detection of raisin concentrate (Pekmez) adulteration by regression analysis method. J. Food Compost Anal. 17(2), 155–163 (2004). https://doi.org/10.1016/S0889-1575(03)00105-4