Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods

Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods

This study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy (UV/Fourier transform infrared) and rheology tech...

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Bibliographic Details
Main Author: Muhittin Öztürk
Format: Article
Language:English
Published: Düzce University 2021-07-01
Series:Düzce Üniversitesi Bilim ve Teknoloji Dergisi
Subjects:
keywords: vinegar
uv spectra
ftir spectra
acetic acid
organic acids
phenolic compounds
rheology
non-newtonian flow
dilatant fluids
sirke
uv spektrum
ftir spektrum
asetik asit
organik asitler
fenolik bileşikler
reoloji
newton olmayan akış
genişleyen akışkanlar
Online Access:https://dergipark.org.tr/tr/download/article-file/1586226

Internet

https://dergipark.org.tr/tr/download/article-file/1586226

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