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https://hdl.handle.net/11147/4533
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Özkan, Mehmet | - |
dc.contributor.author | Yemenicioğlu, Ahmet | - |
dc.contributor.author | Çıtak, Bahar | - |
dc.contributor.author | Cemeroğlu, Bekir | - |
dc.date.accessioned | 2016-04-21T13:59:45Z | |
dc.date.available | 2016-04-21T13:59:45Z | |
dc.date.issued | 2000-08 | - |
dc.identifier.citation | Özkan, M., Yemenicioğlu, A., Çıtak, B., and Cemeroǧlu, B.(2000). Effect of hydrogen peroxide on sour cherry anthocyanins. Journal of Food Quality, 23(4), 421-428. doi:10.1111/j.1745-4557.2000.tb00568.x | en_US |
dc.identifier.issn | 0146-9428 | - |
dc.identifier.issn | 1745-4557 | - |
dc.identifier.uri | http://doi.org/10.1111/j.1745-4557.2000.tb00568.x | - |
dc.identifier.uri | http://hdl.handle.net/11147/4533 | - |
dc.description.abstract | Degradation of sour cherry anthocyanins was studied at different H2O2 concentrations (0.233-11.63 mmol.L-1) over the temperature range of 20-55C. Degradation reaction fitted to a first order kinetic model progressed very rapidly even at low H2O2 concentrations. Thus, the t1/2 values at 20C varied between 111-20 h in the concentration range of 0.233-2.327 mmol.L-1 H2O2. The degradation of anthocyanins occurred at a faster rate with increasing temperature at 5.82 and 11.63 mmol.L-1 H2O2 concentrations. Between 25-55C, activation energies (Ea) were 9.53 and 10.60 kcal.mol-1 for 5.82 and 11.63 mmol.L-1 H2O2 concentrations, respectively. Higher Ea value at 11.63 mmol.L-1 H2O2 concentration indicated that the effect of temperature increased at higher H2O2 concentrations. A quadratic relationship (y = -0.0031x2 + 0.0218x + 0.0008, R2 = 0.996) was found between the degradation rates at 20C and H2O2 concentrations of 0.233-2.327 mmol.L-1. According to this equation, k of 1.12 × 10-3 h-1 and t1/2 of 26 days at 20C may be expected at 0.5 ppm (0.0147 mmol.L-1) H2O2 concentration, i.e., the max. allowable H2O2 level by FDA in the finished food packages. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Hindawi Publishing Corporation | en_US |
dc.relation.ispartof | Journal of Food Quality | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Cherry | en_US |
dc.subject | Anthocyanin | en_US |
dc.subject | Hydrogen peroxide | en_US |
dc.title | Effect of Hydrogen Peroxide on Sour Cherry Anthocyanins | en_US |
dc.type | Article | en_US |
dc.authorid | TR2675 | - |
dc.institutionauthor | Yemenicioğlu, Ahmet | - |
dc.department | İzmir Institute of Technology. Food Engineering | en_US |
dc.identifier.volume | 23 | en_US |
dc.identifier.issue | 4 | en_US |
dc.identifier.startpage | 421 | en_US |
dc.identifier.endpage | 428 | en_US |
dc.identifier.wos | WOS:000089166800005 | - |
dc.identifier.scopus | 2-s2.0-0034396938 | - |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.doi | 10.1111/j.1745-4557.2000.tb00568.x | - |
dc.relation.doi | 10.1111/j.1745-4557.2000.tb00568.x | en_US |
dc.coverage.doi | 10.1111/j.1745-4557.2000.tb00568.x | - |
dc.identifier.wosquality | Q2 | - |
dc.identifier.scopusquality | Q2 | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
item.openairetype | Article | - |
crisitem.author.dept | 03.08. Department of Food Engineering | - |
Appears in Collections: | Food Engineering / Gıda Mühendisliği Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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