Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation-Reference-Cited by-同舟云学术

Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

Published:2021-12-28 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Altiok Duygu¹^ORCID,Şen Levent¹^ORCID,Altiok Evren²^ORCID

Affiliation:

1. Engineering Faculty Department of Food Engineering Giresun University Giresun Turkey

2. Engineering Faculty Department of Genetics and Bioengineering Giresun University Giresun Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16281

Reference71 articles.

1. Original paper production and characteristics of a traditional food: Molasses (Pekmez);Akan L. S.;Food Science and Nutrition,2018

2. Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey

3. Analysis of mineral content in pomegranate juice by ICP‐OES;Akpınar A.;Asian Journal of Chemistry,2010

4. Evaluation of Antioxidant Activity of Pomegranate Molasses by 2,2-Diphenyl-l-Picrylhydrazyl (DPPH) Method

5. Effect of Storage on 5-Hydroxymethylfurfural (HMF) Formation and Color Change in Jams

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