Effect on Phenolics, HMF and Some Physico-Chemical Properties of Apple Juice Concentrate of Activated Carbon Applied at the Different Temperatures

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dc.contributor.authorÇoklar, Hacer
dc.contributor.authorAkbulut, Mehmet
dc.date.accessioned2020-03-26T17:48:04Z
dc.date.available2020-03-26T17:48:04Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.citationÇoklar, H., Akbulut, M., (2010). 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, 33(2), 370-383. Doi:10.1111/j.1745-4530.2008.00280.x
dc.identifier.doi10.1111/j.1745-4530.2008.00280.xen_US
dc.identifier.endpage383en_US
dc.identifier.issn0145-8876en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage370en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4530.2008.00280.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24818
dc.identifier.volume33en_US
dc.identifier.wosWOS:000275757400010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÇoklar, Hacer
dc.institutionauthorAkbulut, Mehmet
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELL PUBLISHING, INCen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffect on Phenolics, HMF and Some Physico-Chemical Properties of Apple Juice Concentrate of Activated Carbon Applied at the Different Temperaturesen_US
dc.typeArticleen_US

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