Predictive modeling for 5-hydroxymethylfurfural formation by some application conditions of high hydrostatic pressure, namely glucose concentration and application temperature, in high glucose containing model beverages
Yazarlar (2)
Prof. Dr. Ergin Murat ALTUNER Kastamonu Üniversitesi, Türkiye
Prof. Dr. Hami Alpas Orta Doğu Teknik Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Process Engineering | ||
| Dergi ISSN | 0145-8876 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2018 |
| Cilt / Sayı / Sayfa | 41 / 7 / – | DOI | 10.1111/jfpe.12852 |
| Makale Linki | https://hdl.handle.net/11511/41235 | ||
| UAK Araştırma Alanları |
Biyokimya
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| Özet |
| High hydrostatic pressure (HHP) is a nonthermal food processing technology. Many studies have shown that HHP may be used as a process to increase the shelf life of beverages, which are inherently containing glucose or subsequently glucose added. Depending on food processing technologies and storage conditions 5‐hydroxymethylfurfural (5‐HMF) formation from glucose in foods occurs. There are some limitations about the amount of the 5‐HMF present in foods based on World Health Organization and various International Standards, such as European Commission Directive 2007/196/EC. The aim of this study is to present the effect of glucose concentration and HHP in 5‐HMF formation in model beverages with different glucose concentrations (10, 40, and 70 g/200 mL). A strong positive correlation was observed between 5‐HMF formation and glucose concentration (R = 0.6055) and application … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 3 |
| Scopus | 3 |
| Google Scholar | 3 |