DSpace Repository

Hydroxymethylfurfural (Hmf) Formation in Milk and Dairy Products

Show simple item record

dc.contributor.author Özdal, Harun R.
dc.contributor.author Yıldız, Bihter
dc.contributor.author Arkun, Güner
dc.date.accessioned 2019-07-06T08:45:33Z
dc.date.available 2019-07-06T08:45:33Z
dc.date.issued 2018
dc.identifier.issn 2149-5777
dc.identifier.uri http://hdl.handle.net/11547/2541
dc.description.abstract Milk and dairy products are encountered non-enzymatic browning reactions due to the heat process and storage temperatures. These reactions occur in foodstuffs containing sugar and amino acids. As a result of the reaction, undesirable compounds are formed in foods, so that the natural structure of the food is deteriorated. It is of great importance to control and observe the 5-Hydroxymethyl-2-furaldehyde (HMF) compound in milk and dairy products during the production process and storage period as a result of the browning reaction due to the heat treatment. Formation of (HMF), which is heat treatment indicator used as a chemical parameter to determine whether most food products with sugar concentration, such as fruit juices, honey, molasses, jams, milk and dairy products, are stored under right conditions and whether the appropriate heat treatment is carried out during the production process. In this study, heat treatment was applied to milk and dairy products during production and hydroxymethylfurfural (HMF) formation as a result of non-enzymatic chemical reactions have been investigated and evaluated. tr_TR
dc.language.iso en tr_TR
dc.publisher International Journal of Food Engineering Research (IJFER) tr_TR
dc.subject Milk tr_TR
dc.subject HMF tr_TR
dc.subject Hydroxymethylfurfural tr_TR
dc.subject Heat Treatment tr_TR
dc.subject Maillard Reaction tr_TR
dc.title Hydroxymethylfurfural (Hmf) Formation in Milk and Dairy Products tr_TR
dc.type Article tr_TR
dc.publisher.issue 1 tr_TR
dc.publisher.firstpagenumber 13 tr_TR
dc.publisher.lastpagenumber 23 tr_TR
dc.identifier.bibliographictag ÖZDAL Harun R., YILDIZ Bihter, ARKUN Güner, Hydroxymethylfurfural (Hmf) Formation in Milk and Dairy Products(2018), International Journal of Food Engineering Research (IJFER) tr_TR

Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace

Advanced Search


My Account