Factors Affecting the Quality Attributes of Unripe Grape Functional Food Products
Yazarlar (2)
Nilgün Öncül Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale)
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| Dergi Adı | JOURNAL OF FOOD BIOCHEMISTRY (Q3) | ||
| Dergi ISSN | 0145-8884 Dergi Bilgileri (2015) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2015 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 16-08-2015 |
| Cilt / Sayı / Sayfa | 39 / 6 / 689–695 | DOI | 10.1111/jfbc.12175 |
| Makale Linki | http://onlinelibrary.wiley.com/doi/10.1111/jfbc.12175/epdf | ||
| UAK Araştırma Alanları |
Gıda Mikrobiyolojisi
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| Özet |
| Unripe grapes with sour taste can be processed into various products such as verjuice and sour grape sauce. They have gained popularity because of increasing consumers' demands for natural and functional foods. It was aimed to detect some physicochemical properties and the antioxidant capacity of unripe grape products. Five verjuice and five sour grape sauce samples were analyzed and the mean of the values 2.41 for pH, 0.97 for water activity, 5.63 for soluble solid content, 3.83% for titratable acidity, 6.721 g/L for total sugar content and 473.96 mg/L for total phenol content were obtained. Antioxidant contents of the samples were detected between 0.010–0.231 and 0.035–0.885 μmol TE/mL by FRAP (ferric reducing ability of plasma) and TEAC (Trolox‐Equivalent Antioxidant Capacity) assays, respectively. Variation in the result of analysis depends on factors such as varieties, maturation stage … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Yöksis | 28 |
| Web of Science | 37 |
| Google Scholar | 60 |