The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)
Author:
Affiliation:
1. Gastronomy and Culinary Arts Department, Tourism Faculty, Atatürk University, 25240 Erzurum, Turkey
2. Food Engineering Department, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0558
Reference30 articles.
1. EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES
2. Papers to be published in future issues
3. DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD (CERATONIA SILIQUAL.): SUGARS, AMINO AND ORGANIC ACIDS, MINERALS AND PHENOLIC COMPOUNDS
4. EXPERIMENTAL AND NEURAL NETWORK PREDICTION OF THE PERFORMANCE OF A SOLAR TUNNEL DRIER FOR DRYING JACKFRUIT BULBS AND LEATHER
5. CHEMICAL COMPOSITIONS AND NON-ENZYMATIC BROWNING COMPOUNDS OF THAI HONEY: A KINETIC STUDY
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