KUŞBURNU PULPUNUN MARMELATA İŞLENMESİNDE PİŞİRME YÖNTEMİ VE FORMÜLASYONUN MARMELAT KALİTESİNE ETKİSİ

Autor: Feramuz ÖZDEMİR, Ayhan TOPUZ, Mustafa KARKACIER

Publikováno v: Pamukkale University Journal of Engineering Sciences, Vol 4, Iss 2, Pp 577-580 (1998)

Araştırmada ticari bir firmadan temin edilen kuşburnu pulpunun bazı kimyasal özellikleri belirlenerek, 40/60 ve 45/55 oranlarında pulp/şeker karışımı açık ve vakumlu koşullarda pişirilerek marmelat elde edilmiştir. Örneklere iki fark

Externí odkaz: https://doaj.org/article/65e4ddcbc17f48b287ec34811bafa2d1

KUŞBURNU PULPUNUN MARMELATA İŞLENMESİNDE PİŞİRME YÖNTEMİ VE FORMÜLASYONUN MARMELAT KALİTESİNE ETKİSİ

Autor: Feramuz ÖZDEMİR, Ayhan TOPUZ, Mustafa KARKACIER

Publikováno v: Volume: 4, Issue: 2 577-580
Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi
Pamukkale University Journal of Engineering Sciences, Vol 4, Iss 2, Pp 577-580 (1998)

Some chemical properties of rose hip pulp obtained from a commercial firm were determined and processed to marmalade by using 40/60 and 45/55 pulp/sugar ratio under the atmospheric and vacuum conditions. Two level of citric acid were added into the s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::88c37409452f500fa67504d0812ebd7e
https://dergipark.org.tr/tr/pub/pajes/issue/20545/218940

Comparison of Different Extraction and Detection Methods for Sugars Using Amino-Bonded Phase HPLC

Autor: Mehmet Aksu, Mustafa Kemal Uslu, Mustafa Erbaş, Mustafa Karkacier

Publikováno v: ResearcherID

In this study, different methods are compared in order to quantitate individual sugars extracted from apple samples using methanol and water. Glucose, fructose, and sucrose are separated in 20 min using an amino-bonded carbohydrate column and a 75:25

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dfa5fd8b3677ff09d32c6926555715e
https://doi.org/10.1093/chromsci/41.6.331