Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect on phenolics, HMF and some physico-chemical properties of apple juice concentrate of activated carbon applied at the different temperatures
Journal of Food Process Engineering · Nisan 2010
YÖKSİS Kayıtları
EFFECT ON PHENOLICS HMF AND SOME PHYSICO CHEMICAL PROPERTIES OF APPLE JUICE CONCENTRATE OF ACTIVATED CARBON APPLIED AT THE DIFFERENT TEMPERATURES
Journal of Food Process Engineering · 2010 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
YÖKSİS Kayıtları — ISSN Eşleşmesi
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY FRUITS
2009 ISSN: 01458876 SSCI
Prof. Dr. TAMER MARAKOĞLU →
EFFECT ON PHENOLICS HMF AND SOME PHYSICO CHEMICAL PROPERTIES OF APPLE JUICE CONCENTRATE OF ACTIVATED CARBON APPLIED AT THE DIFFERENT TEMPERATURES
2010 ISSN: 01458876 SCI-Expanded
Prof. Dr. MEHMET AKBULUT →
STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT LOKUM DURING STORAGE
2011 ISSN: 0145-8876 SCI-Expanded 1 atıf
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2010 ISSN: 0145-8876 SCI-Expanded 3 atıf
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SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY BERBERIS VULGARIS L FRUITS
2009 ISSN: 0145-8876 SCI-Expanded 10 atıf
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Physicochemical and rheological properties of sesame pastes tahin processed from hulled and unhulled roasted sesame seeds and their blends at various levels
2008 ISSN: 0145-8876 SCI-Expanded 26 atıf
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Effects of Varying Nixtamalization Conditions on the Calcium Absorption and Pasting Properties of Dent and Flint Corn Flours
2017 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Splitting and Breaking of Pistachio Nuts With Striking and Heating
2008 ISSN: 0145-8876 SSCI 1 atıf
Prof. Dr. REFİK POLAT →
Treatment and alternative usage possibilities of a special wastewater: Nejayote
2018 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Drying Kinetics of Air Fryer Roasted Sesame Seeds: Mathematical and Neural Networks Modeling
2025 ISSN: 0145-8876 SCI-Expanded Q2
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Makale Bilgileri
ISSN01458876
Yayın TarihiNisan 2010
Cilt / Sayfa33 · 370-383
Scopus ID2-s2.0-77949757777
Özet
In this research, the effect of different temperature, time and activated carbon doses on hydroxymethylfurfural (HMF) level on apple juice concentrate was examined. Changing in total phenolic content, oBrix, pH, titratable acidity, electrical conductivity, total invert sugar, reflectance color (L*, a*, b*, h, C*), spectrophotometric color, clearness, viscosity and mineral content were also determined. The values of HMF in the apple juice samples decreased with increasing activated carbon doses and application time. However, the application time of activated carbon had no significant effect on HMF content. While the application temperature of activated carbon had no significant effect on HMF, it had a highly important effect on total phenolic content (P < 0.05). Total phenolic content in the apple juice decreased significantly with increasing doses, application time and temperature of activated carbon (P < 0.05). Transmittances at 440 nm of apple juice were increased by activated carbon applications with increasing doses and application time at all temperatures. Parallel to increase in the activated carbon doses and application time, hue (h) values of all apple juice decreased at all temperatures. © 2009 Wiley Periodicals, Inc.
Yazarlar (2)
1
Hacer Çoklar
ORCID: 0000-0002-4948-0960
2
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Process Engineering
Q2
SJR Skoru0,581
H-Index73
YayıncıWiley-Blackwell
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
15
Atıf
2
Yazar