Dut pekmezinin bazı kimyasal ve fiziksel özellikleri ile antioksidan aktivitesi üzerine depolamanın etkisi

Güngör, N., Atatürk University, Faculty of Agriculture, Erzurum . Div. of Food Engineering

Effect of storage on some chemical and physical properties, antioxidant activity of mulberry pekmez | Dut pekmezinin bazı kimyasal ve fiziksel özellikleri ile antioksidan aktivitesi üzerine depolamanın etkisi

2007

Güngör, N., Atatürk University, Faculty of Agriculture, Erzurum (Turkey). Div. of Food Engineering

英语. In this study, antioxidant activity, total phenolic content with some physical and chemical properties of 3 white mulberry fruit (Morus alba L.) and 15 mulberry pekmez were measured.

显示更多 [+]

土耳其. Bu çalışmada 3 adet beyaz dut meyvesi (Morus alba L.) ve 15 adet dut pekmezi örneklerinin antioksidan aktiviteleri, toplam fenolik madde miktarları, ile bazı fiziksel ve kimyasal özellikleri araştırılmıştır.

显示更多 [+]

AGROVOC关键词

acide ascorbique acidez acidity almacenamiento antioxidantes antioxidants antioxydant ascorbic acid ash content carbohydrate content chemical composition chemicophysical properties composition chimique contenido de carbohidratos contenido de ceniza contenido de humedad contenido de materia seca contenido mineral contenido proteico dry matter content fruit products hmf melaza mineral content moisture content molasses mora mulberries ph phenolic content productos derivados de las frutas protein content stockage storage taninos tannin tannins temperatura temperature teneur en cendres teneur en eau teneur en glucides turkey turquie

书目信息

出版者

Atatürk University, Graduate School of Natural and Applied Sciences

页码

84 p.

其它主题

Composicia³n quimica; Teneur en matia¨re sa¨che; Teneur en pha©nols; Contenido fena³lico; Teneur en a©la©ments mina©raux; Produit aa base de fruits; Teneur en prota©ines; Ma©lasse; Acidita©; Ma»re; Aucido asca³rbico; Propiedades fisicoquamicas; Turquaa; Propria©ta© physicochimique; Tempa©rature

语言

土耳其

注释

Summaries (En, Tr)

20 tables

13 fig.

ref.

Thesis (MSc in Food Engineering)

类型

Summary; Thesis

团体作者

Atatürk University, Graduate School of Natural and Applied Sciences, Erzurum (Turkey)