Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/20605
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dc.contributor.authorRadovanović, Mirjana-
dc.contributor.authorJovićević, Marija-
dc.contributor.authorMiletic, Nemanja-
dc.contributor.authorPetković, Marko-
dc.contributor.authorDjurovic, Vesna-
dc.date.accessioned2024-04-16T07:59:13Z-
dc.date.available2024-04-16T07:59:13Z-
dc.date.issued2024-
dc.identifier.isbn978-86-87611-91-7en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/20605-
dc.description.abstractIt was analyzed the industrial plum pekmez production: blanching, mashing, cooking blanched plum pulp with invert sugar solution and caramel, final heat treatment, cooling pekmez and surface treatment. The aim was to determine the critical stages in which hydroxymethylfurfural (HMF) forms. HMF is synthesized by the thermal sugar decomposition or as one product of the Maillard reaction and can be an indicator of the thermal degree of food processing. Also, HMF is a quality parameter of food due to its potentially harmful effect on consumer health. The cooking blanched plum pulp was a critical stage when the HMF content was significant increased.en_US
dc.language.isoenen_US
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.sourceSYMBIOTECH24 - други међународни Симпозијум о биотехнологији (унапређено 29. Саветовање о биотехнологији самеђународним учешћем) одржан 14-15. мартa 2024. годинеen_US
dc.subjectplumen_US
dc.subjectpekmezen_US
dc.subjecthydroxymethylfurfurolen_US
dc.titleFORMATION OF HYDROXYMETHYLFURFURAL DURINGTHE INDUSTRIAL PRODUCTION OF PLUM PEKMEZen_US
dc.typeconferenceObjecten_US
dc.description.versionPublisheden_US
dc.identifier.doi0.46793/SBT29.47MRen_US
dc.type.versionPublishedVersionen_US
Appears in Collections:Faculty of Agronomy, Čačak

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