Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/5416
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dc.contributor.authorKadakal, Çetin.-
dc.contributor.authorNas, Sebahattin-
dc.contributor.authorPoyrazoglu, E.S.-
dc.date.accessioned2019-08-16T11:46:42Z-
dc.date.available2019-08-16T11:46:42Z-
dc.date.issued2002-
dc.identifier.issn0146-9428-
dc.identifier.urihttps://hdl.handle.net/11499/5416-
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2002.tb01031.x-
dc.description.abstractThe effects of different stages of commercial apple juice production on the patulin, fumaric acid and hydroxymethylfurfural (HMF) contents of apple juice were investigated. Heat treatment and activated charcoal were effective for the reduction of patulin. The average reduction of patulin were 13.4% and 22.9% for heat treatment and activated charcoal, respectively. Statistical analysis showed no significant differences (P < 0.05) in the presence of fumaric acid between different treatments. Filtration and heat treatment caused an apparent increase in the HMF content, while activated charcoal caused a decrease. The average increments of HMF were 40.4% and 38.0% for separation and heat treatment, respectively, while the average reduction of HMF was 23.7% for activated charcoal. Spiking of samples with known amounts of patulin and fumaric acid revealed respective recovery rates of 96.4% and 95.9%.en_US
dc.language.isoenen_US
dc.publisherFood and Nutrition Press Inc.en_US
dc.relation.ispartofJournal of Food Qualityen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCharcoalen_US
dc.subjectFiltrationen_US
dc.subjectHeat treatmenten_US
dc.subjectInorganic acidsen_US
dc.subjectFumaric acidsen_US
dc.subjectFruit juicesen_US
dc.subjectMalus x domesticaen_US
dc.titleEffect of commercial processing stages of apple juice on patulin, fumaric acid and hydroxymethylfurfural (HMF) levelsen_US
dc.typeArticleen_US
dc.identifier.volume25en_US
dc.identifier.issue4en_US
dc.identifier.startpage359-
dc.identifier.startpage359en_US
dc.identifier.endpage368en_US
dc.authorid0000-0001-5998-169X-
dc.authorid0000-0002-6608-3887-
dc.identifier.doi10.1111/j.1745-4557.2002.tb01031.x-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-0036809054en_US
dc.identifier.scopusqualityQ3-
dc.ownerPamukkale_University-
item.languageiso639-1en-
item.openairetypeArticle-
item.grantfulltextnone-
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept10.05. Food Engineering-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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