[图书][B] The Maillard reaction: chemistry, biochemistry and implications
HE Nursten - 2005 - books.google.com
Research in the field of the Maillard reaction has developed rapidly in recent years as a
result of not only the application of improved analytical techniques, but also of the realisation …
result of not only the application of improved analytical techniques, but also of the realisation …
Pekmez: A traditional concentrated fruit product
E Karababa, N Develi Isikli - Food reviews international, 2005 - Taylor & Francis
Pekmez is a traditional Turkish food made by using different fruits such as grape, mulberry,
fig, apple, and sugar beet. There are two different kinds of pekmez, either liquid pekmez or …
fig, apple, and sugar beet. There are two different kinds of pekmez, either liquid pekmez or …
Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice
CM Liyana-Pathirana, F Shahidi, C Alasalvar - Food chemistry, 2006 - Elsevier
Cherry laurel fruit and its concentrated juice (pekmez) were examined for their antioxidant
activities using different free-radical scavenging activity tests [hydrogen peroxide …
activities using different free-radical scavenging activity tests [hydrogen peroxide …
Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage
Abstract Changes in the quality attributes of non-centrifugal cane brown sugar represented
by physicochemical characteristics as well as flavour components and Maillard reaction …
by physicochemical characteristics as well as flavour components and Maillard reaction …
Rheological, physical and chemical characteristics of mulberry pekmez
The physical, chemical properties and the rheological behaviour of mulberry pekmez were
investigated. Viscosity was measured at 30, 40, 50, 60 and 70° C using a rotational …
investigated. Viscosity was measured at 30, 40, 50, 60 and 70° C using a rotational …
Compositional characteristics and antioxidant components of cherry laurel varieties and pekmez
Cherry laurel is a popular fruit in the Black Sea region of Turkey. Two native cherry laurel
varieties, namely kiraz and findik, together with pekmez (made from concentrated juice of the …
varieties, namely kiraz and findik, together with pekmez (made from concentrated juice of the …
Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and …
In this study, the effect of different storage temperatures (25, 35 and 45° C) and storage
times (0, 45 and 90 days) on physicochemical properties (color values, pH, and brix) and …
times (0, 45 and 90 days) on physicochemical properties (color values, pH, and brix) and …
Hydroxymethyl furfural content of concentrated food products
S Kus, F Gogus, S Eren - International Journal of Food Properties, 2005 - Taylor & Francis
Thirty-six commercially and traditionally produced samples including seven fruit
concentrates based on different fruit sources, seventeen boiled juices, and twelve tomato …
concentrates based on different fruit sources, seventeen boiled juices, and twelve tomato …
Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice
S Wu - Food Chemistry, 2014 - Elsevier
Browning tends to occur in grape juice during processing and storage and decreases the
commercial value of it. Thus, browning inhibition is an important objective for manufacturers …
commercial value of it. Thus, browning inhibition is an important objective for manufacturers …
Rheological characteristics of carob pekmez
This study investigated the physicochemical properties and rheological behavior of carob
pekmez. Rheological measurements were undertaken at 30, 40, 50, 60, and 70° C using a …
pekmez. Rheological measurements were undertaken at 30, 40, 50, 60, and 70° C using a …