Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi) |
| |
| Authors: | Ilkay Tosun N. Sule Ustun |
| |
| Affiliation: | Ondokuz Mayis University, Faculty of Agriculture, Department of Food Engineering, Kurupelit, Samsun, Turkey |
| |
| Abstract: | Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 °C for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time. |
| |
| Keywords: | Pekmez Zile pekmezi White hard grape pekmez Hydroxymethylfurfural Colour |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
