Volume 8, Issue 4 2012 Article 4
International Journal of Food
Engineering
5-hydroxymethyl furfural formation and
reaction kinetics of different pekmez samples:
effect of temperature and storage
Rasim Alper Oral, Erciyes University, Kayseri, Turkey
Mahmut Dogan, Erciyes University, Kayseri, Turkey
Kemal Sarioglu, Erciyes University, Kayseri, Turkey
Ömer Said Toker, Erciyes University, Kayseri, Turkey
Recommended Citation:
Oral, Rasim Alper; Dogan, Mahmut; Sarioglu, Kemal; and Toker, Ömer Said (2012)
"5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of
temperature and storage," International Journal of Food Engineering: Vol. 8: Iss. 4, Article 4.
DOI: 10.1515/1556-3758.2560
©2012 De Gruyter. All rights reserved.
Brought to you by | Newcastle University
Authenticated | 128.240.229.68
Download Date | 1/21/13 11:20 AM