Improved qualitative properties of pear pekmez by natural zeolite treatment during production process-Reference-Cited by-同舟云学术

Improved qualitative properties of pear pekmez by natural zeolite treatment during production process

Published:2020-07-17 Issue:10 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Şen Levent¹^ORCID,Altiok Duygu¹^ORCID,Apaydin Elif²^ORCID

Affiliation:

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

2. GRUMLAB Central Research Laboratory Giresun University Giresun Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13496

Reference86 articles.

1. Development and validation of a high‐performance liquid chromatography–diode‐array detection method for the determination of eight phenolic constituents in extracts of different wine species;Acar E. T.;Turkish Journal of Pharmaceutical Sciences,2018

2. EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES

3. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends

4. Sensory quality, volatile compounds and color of pear juice treated with β-cyclodextrin

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1. Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation;Journal of Food Processing and Preservation;2021-12-28

2. Application of natural and synthetic zeolites in the oenological field;Food Research International;2021-12