메뉴 건너뛰기




Volumn 32, Issue 1, 2009, Pages 96-107

Effects of different Pekmez (fruit molasses) types on chemical, nutritional content and storage stability of cake

Author keywords

[No Author keywords available]

Indexed keywords

CITRULLUS LANATUS VAR. LANATUS; INULA HELENIUM; MORUS (PLANT); PRUNUS ARMENIACA; VITACEAE;

EID: 60649115454     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2008.00238.x     Document Type: Article
Times cited : (9)

References (32)
  • 2
    • 60649109801 scopus 로고    scopus 로고
    • Physicochemical and rheological properties of sesame pastes (Tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels
    • AKBULUT, M. çOKLAR, H. 2008. Physicochemical and rheological properties of sesame pastes (Tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels. J. Food Process. Eng. 31 (4 488 502.
    • (2008) J. Food Process. Eng. , vol.31 , Issue.4 , pp. 488-502
    • Akbulut, M.1    Çoklar, H.2
  • 3
    • 68349125260 scopus 로고    scopus 로고
    • Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples
    • doi:10.1080/09637480701695609 (in press).
    • AKBULUT, M. ÖZCAN, M.M. 2008. Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples. Int. J. Food Sci. Nutr. doi:10.1080/09637480701695609 (in press).
    • (2008) Int. J. Food Sci. Nutr.
    • Akbulut, M.1    Özcan, M.M.2
  • 4
    • 0002987628 scopus 로고    scopus 로고
    • Dut pekmezi üretim teknigi ve çeşitli fiziksel-kimyasal özellikleri. (Mulberry pekmez manufacturing technique and physical and chemical properties)
    • in Turkish).
    • AKSU, I. NAS, S. 1996. Dut pekmezi üretim teknigi ve çeşitli fiziksel-kimyasal özellikleri. (Mulberry pekmez manufacturing technique and physical and chemical properties). Gida 21, 83 88 (in Turkish).
    • (1996) Gida , vol.21 , pp. 83-88
    • Aksu, I.1    Nas, S.2
  • 5
    • 60649113643 scopus 로고
    • Üzüm pekmezleri üzerine teknik araştirmalar. (Technical researches on grape pekmezes)
    • in Turkish).
    • AKTAN, R. 1940. Üzüm pekmezleri üzerine teknik araştirmalar. (Technical researches on grape pekmezes). Ziraat Dergisi 1 (12 12 28 (in Turkish).
    • (1940) Ziraat Dergisi , vol.1 , Issue.12 , pp. 12-28
    • Aktan, R.1
  • 6
    • 0036680837 scopus 로고    scopus 로고
    • Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends
    • ALPASLAN, M. HAYTA, M. 2002. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. J. Food Eng. 54, 89 93.
    • (2002) J. Food Eng. , vol.54 , pp. 89-93
    • Alpaslan, M.1    Hayta, M.2
  • 7
    • 0011149438 scopus 로고
    • Determination of some biological properties of Amasya apple and hazelnuts
    • in Turkish).
    • AYDIN, C. Ög̀ÜT, H. 1991. Determination of some biological properties of Amasya apple and hazelnuts. Selcuk Univ. J. Agric. Fac. 1, 45 54 (in Turkish).
    • (1991) Selcuk Univ. J. Agric. Fac. , vol.1 , pp. 45-54
    • Aydin, C.1    Ög̀üt, H.2
  • 8
    • 0002495888 scopus 로고
    • Determination of deformation energy in some biological materials
    • In. pp., Samsun, Turkey (. in Turkish).
    • AYDIN, C. Ög̀ÜT, H. 1992. Determination of deformation energy in some biological materials. In National Symposium on Mechanisation in Agriculture pp. 254 264, Samsun, Turkey (in Turkish).
    • (1992) National Symposium on Mechanisation in Agriculture , pp. 254-264
    • Aydin, C.1    Ög̀üt, H.2
  • 9
    • 4244154062 scopus 로고
    • Zile pekmezi üretim teknolojisinin geliştirilmesi ve kimyasal bileşiminin belirlenmesi üzerine bir araştirma. (A research on improving of production technique of Zile pekmez and determination of chemical composition)
    • in Turkish).
    • BATU, A. 1991a. Zile pekmezi üretim teknolojisinin geliştirilmesi ve kimyasal bileşiminin belirlenmesi üzerine bir araştirma. (A research on improving of production technique of Zile pekmez and determination of chemical composition). Cum. Univ. J. Tokat Agric. Fac. 7 (1 171 178 (in Turkish).
    • (1991) Cum. Univ. J. Tokat Agric. Fac. , vol.7 , Issue.1 , pp. 171-178
    • Batu, A.1
  • 10
    • 23544464311 scopus 로고
    • A research on chemical composition of raisin pekmez produced by using two different methods
    • BATU, A. 1991b. A research on chemical composition of raisin pekmez produced by using two different methods. Cum. Univ. J. Tokat Agric. Fac. 7 (1 179 189.
    • (1991) Cum. Univ. J. Tokat Agric. Fac. , vol.7 , Issue.1 , pp. 179-189
    • Batu, A.1
  • 11
    • 4244011607 scopus 로고
    • A research on preliminary processes applied to raisin juice that will be produced into pekmez
    • BATU, A. 1991c. A research on preliminary processes applied to raisin juice that will be produced into pekmez. Cum. Univ. J. Tokat Agric. Fac. 7 (1 191 202.
    • (1991) Cum. Univ. J. Tokat Agric. Fac. , vol.7 , Issue.1 , pp. 191-202
    • Batu, A.1
  • 12
    • 0001346050 scopus 로고
    • The importance of raisin and pekmez on human health and nutrition
    • BATU, A. 1993. The importance of raisin and pekmez on human health and nutrition. Gida 18 (5 303 307.
    • (1993) Gida , vol.18 , Issue.5 , pp. 303-307
    • Batu, A.1
  • 13
    • 23544441954 scopus 로고
    • A study on acid and pH values of concentrated grape juice
    • BATU, A. AKTAN, N. 1993. A study on acid and pH values of concentrated grape juice. Gida ve Yem 1 (4 38 43.
    • (1993) Gida Ve Yem , vol.1 , Issue.4 , pp. 38-43
    • Batu, A.1    Aktan, N.2
  • 14
    • 0000886692 scopus 로고
    • A study on production of a white hard raisin pekmez by using different gelling and bleaching agents
    • BATU, A. YURDAGEL, Ü. 1993. A study on production of a white hard raisin pekmez by using different gelling and bleaching agents. Gida 18 (3 157 163.
    • (1993) Gida , vol.18 , Issue.3 , pp. 157-163
    • Batu, A.1    Yurdagel, Ü.2
  • 15
    • 0012694301 scopus 로고
    • Sivi pekmez üretim ve depolanmasi sirasinda oluşan kimi problemler ve çözüm yollari üzerine bir araştirma
    • BATU, A., SERIM, F. AKTAN, N. 1992. Sivi pekmez üretim ve depolanmasi sirasinda oluşan kimi problemler ve çözüm yollari üzerine bir araştirma. Cum. Univ. J. Tokat Agric. Fac. 2, 259 275.
    • (1992) Cum. Univ. J. Tokat Agric. Fac. , vol.2 , pp. 259-275
    • Batu, A.1    Serim, F.2    Aktan, N.3
  • 16
    • 0344541775 scopus 로고    scopus 로고
    • Nonenzymatic browning reactions in boiled grape juice and its models during storage
    • BOZKURT, H., GÖg̀Üş, F. EREN, S. 1999. Nonenzymatic browning reactions in boiled grape juice and its models during storage. Food Chem. 64, 89 93.
    • (1999) Food Chem. , vol.64 , pp. 89-93
    • Bozkurt, H.1    Gög̀üş, F.2    Eren, S.3
  • 21
    • 0000691144 scopus 로고
    • Zile pekmezi üretim teknigi ve bileşim unsurlarinin belirlenmesi (Zile hard grape pekmez production technology and determination of its components)
    • in Turkish).
    • KARAKAYA, M. ARTIK, N. 1990. Zile pekmezi üretim teknigi ve bileşim unsurlarinin belirlenmesi (Zile hard grape pekmez production technology and determination of its components). Gida 15 (3 151 154 (in Turkish).
    • (1990) Gida , vol.15 , Issue.3 , pp. 151-154
    • Karakaya, M.1    Artik, N.2
  • 24
    • 60649106952 scopus 로고    scopus 로고
    • Effects of storage time and condition on mineral contents of grape pekmez produced by vacuum and classical methods
    • KAYIşOg̀LU, S. DEMIRCI, M. 2006. Effects of storage time and condition on mineral contents of grape pekmez produced by vacuum and classical methods. J. Tekirdag̀ Agric. Fac. 3 (1 1 7.
    • (2006) J. Tekirdag̀ Agric. Fac. , vol.3 , Issue.1 , pp. 1-7
    • Kayişog̀lu, S.1    Demirci, M.2
  • 25
    • 0001650656 scopus 로고
    • Production, composition and importance of pekmez and pestil
    • NAS, S. NAS, M. 1987. Production, composition and importance of pekmez and pestil. Gida 12 (6 347 352.
    • (1987) Gida , vol.12 , Issue.6 , pp. 347-352
    • Nas, S.1    Nas, M.2
  • 26
    • 4344689832 scopus 로고    scopus 로고
    • Rheological, physical and chemical characteristics of mulberry pekmez
    • şENGÜL, M., ERTUGAY, F. SENGÜL, M. 2005. Rheological, physical and chemical characteristics of mulberry pekmez. Food Control 16, 73 76.
    • (2005) Food Control , vol.16 , pp. 73-76
    • Şengül, M.1    Ertugay, F.2    Sengül, M.3
  • 27
    • 60649110635 scopus 로고    scopus 로고
    • Pekmez (grape juice molasses) mineral contents
    • TOPçU, A.A., BESLER, H.T. YURTTAGÜL, M. 1997. Pekmez (grape juice molasses) mineral contents. Food Technol. 2, 46 49.
    • (1997) Food Technol. , vol.2 , pp. 46-49
    • Topçu, A.A.1    Besler, H.T.2    Yurttagül, M.3
  • 28
    • 0037386185 scopus 로고    scopus 로고
    • Nonenzymatic browning during storage of white hard grape pekmez (Zile pekmezi)
    • TOSUN, I. ÜSTÜN, N.S. 2003. Nonenzymatic browning during storage of white hard grape pekmez (Zile pekmezi). Food Chem. 80, 441 443.
    • (2003) Food Chem. , vol.80 , pp. 441-443
    • Tosun, I.1    Üstün, N.S.2
  • 29
    • 60649083563 scopus 로고
    • TS. Turkish Standard Institute, TS 3792, TSE Press, Ankara, Turkey.
    • TS. 1989. Grape Pekmez, Turkish Standard Institute, TS 3792, TSE Press, Ankara, Turkey.
    • (1989) Grape Pekmez
  • 30
    • 0001313436 scopus 로고    scopus 로고
    • Pekmezlerin bileşimi (The composition of pekmezes)
    • in Turkish).
    • ÜSTÜN, M.ş. TOSUN, I. 1997. Pekmezlerin bileşimi (The composition of pekmezes). Gida 22, 417 423 (in Turkish).
    • (1997) Gida , vol.22 , pp. 417-423
    • Ş., Ü.M.1    Tosun, I.2
  • 32
    • 33745350911 scopus 로고    scopus 로고
    • Determination of rheological properties of some pekmez samples in Turkey
    • YOg̀URTçU, H. KAMIşLI, F. 2005. Determination of rheological properties of some pekmez samples in Turkey. J. Food Eng. 77, 1064 1068.
    • (2005) J. Food Eng. , vol.77 , pp. 1064-1068
    • Yog̀urtçu, H.1    Kamişli, F.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.