Determination of chemical, physical and biological characteristics of some pekmez (Molasses) from Turkey

Asian Journal of Chemistry

Volumn 21, Issue 3, 2009, Pages 2215-2223

  Auyazicioglu, Rezzan ^a   Kolayli, Sevgi ^b   Kara, Meryem ^c   Ylldiz, Oktay ^b   Sarikaya, Ali Osman ^b   Cenge, Sevil ^d   Er, Fatih ^c  

^a KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^b GIRESUN UNIVERSITY   (Turkey)

^c SELCUK UNIVERSITY   (Turkey)

^d KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Antioxidant; Minerals; Pekmez; Polyphenol

Indexed keywords

EID: 63849115147     PISSN: 09707077     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. A. Kaya and K.B. Belibaglί, J. Food Eng., 54, 221 (2002).
2. S. Nas and M. Nas, Gidα, 12, 347(1987).
3. M. Alpaslan and M. Hayta, J. Food Eng., 54, 89 (2002).
4. CM. Liyana-Pathirana, F. Shahidi and C. Alasalvar, Food Chem., 99, 121 (2006).
5. I. Tosun and S. Ustun, Food Chem., 80, 441 (2003).
6. M. Arid, T. Gümüs and F. Kara, Food Control, 15, 597 (2004).
7. B. Demirözü, M. Sökmen, A. Uçak, H. Yilmaz and S. Gülderen, Bull. Environ. Contamin. Toxicol., 69, 330 (2002).
8. C. Alasalvar, M. Al-Farsi and F. Shahidi, J Food Sci., 70, 47 (2005).
9. M. Sengul, M.F. Ertugay and M. Sengul, Food Control, 16, 73 (2005).
10. A. Simsek, N. Artik and E. Baspinar, J. Food Compos. Anal., 17, 155 (2004).
11. H. Yogurtcu and F. Kamisli, J. Food Eng., 77, 1064 (2006).
12. W. Horowitz, Official Methods of Analysis of AOAC Intertional, AOAC Intertional, Gaithersburg, MD, USA (2000).
13. J.White,J. Assoc. Offic. Anal. Chem., 62, 509 (1919).
14. M.A. Farajzadeh and S. Nagizadeh, J. Anal Chem., 58, 927 (2003).
15. G.S. James, Analytical Chemistry of Foods, Blackie Academic and Professional, London, p. 117 (1995).
16. K. Slinkard and V.L. Singleton, Am. J. Enol. Viticult., 28, 49 (1977).
17. L. Chen, A. Mehta, M. Berenbaum, A.R. Zanger and N.J. Engeseth, J. Agric. Food Chem., 48, 4997 (2000).
18. Institute of Turkish Standards (TSE). Turkish Standard of Grape Pekmez (TS 12001), Ankara (1996).
19. R.C. Rose, D.L. Nahrwold.Anal. Biochem., 114, 140(1981).
20. J.R. Johnson, R.J. Braddock and C.S. Chen, J. Food Sci., 60, 502 (1995).
21. H.S. Lee and S.Nagy, J Food Sci., 53, 168(1988).
22. O. Solomon, U. Svanberg and A. Sahlström, Food Chem., 53, 363 (1995).
23. H. Bozkurt, F. Gögüs and S. Eren, Food Chem., 61, 89 (1999).
24. M. Zappala, B. Fallico, E. Arena and A. Verzera, Food Control, 16, 273 (2005).
25. H. Bozkurt, F. Gögüs and S. Eren, Turk. J. Eng. Environ. Sci., 22, 455 (1998).
26. H.S. Burdurlu, N. Koca and F. Karadeniz, J Food Eng., 74, 211 (2006).
27. E. Karababa and N.D. Isikli, Food Rev. Int., 21, 357 (2005).
28. A. Ibaiz, J. Pagan and S. Garza, J. Food Eng., 39, 415 (1999).
29. A. Terrab, A.F. Recamales, D. Hernanz and F.J. Heredia, Food Chem., 88, 537 (2004).
30. P. Molyneux, Songklanakarin J. Sci. Technol, 26, 211 (2004).