Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez-Reference-Cited by-同舟云学术

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Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez

Published:2020-04-21 Issue:6 Volume:8 Page:2864-2874
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Rezaei Mohammad¹,Alizadeh Khaledabad Mohammad²,Moghaddas Kia Ehsan³^ORCID,Ghasempour Zahra⁴^ORCID

Affiliation:

1. Department of Food Science and Technology Afagh Higher Education Institute Urmia Iran

2. Department of Food Science and Technology Urmia University Urmia Iran

3. Department of Food Science and Nutrition Maragheh University of Medical Sciences Maragheh Iran

4. Department of Food Science and Technology, Nutrition and Food Sciences Faculty Tabriz University of Medical Sciences Tabriz Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1586

Reference26 articles.

1. β-Chitin and chitosan from squid gladius: Biological activities of chitosan and its application as clarifying agent for apple juice

2. Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples

3. Decolorization of turbid sugar juice from sugar factory using waste powdered carbon

4. Ultrafiltration performance of Carbosep membranes for the clarification of apple juice

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluating the effect of grape syrup on iron deficiency anemia in women: A randomized clinical trial;Food Science & Nutrition;2024-05-06

2. NUTRITION DESIGN MODELING METHOD DEVELOPMENT FOR STRUCTURAL AND ELEMENTAL ANALYSIS OF BERTİZ GRAPE PEKMEZ USING FIELD EMISSION GUN – SCANNING ELECTRON MICROSCOPE (FEG-SEM);Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi;2023-12-03

3. Effect of Adsorption Deacidification on the Quality of Peony Seed Oil;Foods;2023-01-05

4. Fuzzy Expert System for Acidification and Deacidification Process in Red Wine Grape Juice;2022 IEEE Bombay Section Signature Conference (IBSSC);2022-12-08

5. Changes in quality parameters of orange juice deacidified by ion exchange resins;Food Chemistry;2022-05

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