Recovery of Proanthocyanidin from Waste of Turkish Traditional Product, Pekmez (Molasses)
نویسندگان
چکیده
منابع مشابه
Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)
Background: Pekmez is an important fruit-based food of Turkish culinary culture. The aim of this study is to determine the levels of acrylamide (AA), 5-hydroxymethyl-2-furfural (HMF) and other selected parameters in grape, mulberry and carob Pekmez. Methods: AA and HMF were analyzed by Liquid Chromatography and High Performance Liquid Chromatography, respectively. Also, glucose, fructose, pH, ...
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15 صفحه اولDecolorization of Molasses Waste Water from an Alcoholic Fermentation Process with Phanerochaete Chrysosporium Involvement of Ligninase
Waste water from a molasses alcoholic fermentation plant (MWW) was treated biologically with Phanerochaete chrysosporium. The ability of this white-rot fungus to degrade the dark colored pigments present in MWW and the consequent decrease the effluent's color was examined. The Optimum concentration of MWW for color removal was determined and set at the ratio of 1:10. The color changes durin...
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In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camız cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were...
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پس ازفروپاشی شوروی،رشد منابع نفت و گاز، آسیای میانه و قفقاز را در یک بازی ژئوپلتیکی انرژی قرار داده است. با در نظر گرفتن این منابع هیدروکربنی، این منطقه به یک میدانجنگ و رقابت تجاری برای بازی های ژئوپلتیکی قدرت های بزرگ جهانی تبدیل شده است. روسیه منطقه را به عنوان حیات خلوت خود تلقی نموده و علاقمند به حفظ حضورش می باشد تا همانند گذشته گاز طبیعی را به وسیله خط لوله مرکزی دریافت و به عنوان یک واس...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2007
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.13.321