FE 376 FOOD QUALITY CONTROL.HYDROXYMETHYL FURFURAL IN CEZERYE

1.Mehmet Lütfi GÜZEL                           Introduction
2.Semih Latif İPEK                                   Process
3.Pınar GÜMÜŞ                                         TSE& Quality Parameters
4.Buket GÜNEY                                          HMF
5.Ayşe İŞCİ                                                   Procedure & Results

Instructor: Prof. Dr. Sibel FADILOĞLU

PISTACHIOS
WALNUT
NUTS
GRAPE MOLASSES
Ingredients of cezerye
Cezerye production
CEZERYE PRODUCTION PROCEDURE
The basic stages of molasses production
MOLASSES PRODUCTION PROCEDURE
NUTRITIONAL VALUE OF CEZERYE
CLASSIFICATION OF CEZERYE
ANALYSIS OF CEZERYE
Determination of moisture
Determination of total sugar
Determination of carotenoid
Determination of metallic materials
Microbiological determination
HYDROXYMETHYLFURFURAL
WHY HMF OCCURS?
HMF ANALYSIS BY SPECTROPHOTOMETER

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