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Journals / Gıda / 2015 / Cilt: 40 - Sayı: 6

CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING

BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER

Aslı Arslan KULCAN
Hatice R ÖZİYCİ
Nedim TETİK
Mustafa KARHAN
Journal
Gıda
Pages
311–318
Publication Date
2015-12-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Ultrafiltrationcaused significant lowering in total phenolic content and turbidity value as 30.9 and 99.0 %, respectively.Only 10.5 % total anthocyanin content were lost during the process

📌 3 Key Takeaways

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Objective & Hypothesis:Öz This study evaluates the changes in total phenolic content, total anthocyanin content and turbidity withrespect to various processes that are used during the clear red grape juice production.
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Key Findings & Data:Advancedclarification of grape juice was carried out by ultrafiltration using 50 kDa cut-off membrane.
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Conclusion & Impact:Ultrafiltrationcaused significant lowering in total phenolic content and turbidity value as 30.9 and 99.0 %, respectively.Only 10.5 % total anthocyanin content were lost during the process
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Berrak siyah üzüm suyu · ultrafiltrasyon · mayfle ısıtma

Özet

Öz This study evaluates the changes in total phenolic content, total anthocyanin content and turbidity withrespect to various processes that are used during the clear red grape juice production. Advancedclarification of grape juice was carried out by ultrafiltration using 50 kDa cut-off membrane. Ultrafiltrationcaused significant lowering in total phenolic content and turbidity value as 30.9 and 99.0 %, respectively.Only 10.5 % total anthocyanin content were lost during the process

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Cite This Article

KULCAN, A. A., ÖZİYCİ, H. R., TETİK, N., KARHAN, M. (2015). CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. Gıda, Cilt: 40 - Sayı: 6, 311–318. https://ajindex.com/articles/39403

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