Title of article
Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi)
Author/Authors
Tosun، نويسنده , , Ilkay and Sule Ustun، نويسنده , , N.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2003
Pages
3
From page
441
To page
443
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 , Hydroxymethylfurfural , White hard grape pekmez , Colour , Zile pekmezi
Journal title
Food Chemistry
Serial Year
2003
Journal title
Food Chemistry
Record number
1950193
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