Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods

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dc.contributor.authorÖztürk, Muhittin
dc.date.accessioned2023-04-10T20:27:57Z
dc.date.available2023-04-10T20:27:57Z
dc.date.issued2021
dc.departmentRektörlük, Rektörlüğe Bağlı Birimler, Düzce Üniversitesi Dergilerien_US
dc.description.abstractThis 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 technique. These absorbance peak values are associated with organic acids and phenolic compounds were determined as an important parameter in the quality evaluation of vinegars. It was determined that the flow curves of all vinegars are compatible with the non-Newtonian flow, which is the behaviour of thickening (dilatant) fluids. From the obtained results, it was thought that the antioxidant and anti-bacterial effect of yellow hawthorn vinegar would be higher due to its higher acetic acid and phenolic compound content compared to the others.en_US
dc.identifier.doi10.29130/dubited.882634
dc.identifier.endpage1506en_US
dc.identifier.issn2148-2446
dc.identifier.issue4en_US
dc.identifier.startpage1493en_US
dc.identifier.trdizinid498614en_US
dc.identifier.urihttp://doi.org/10.29130/dubited.882634
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/498614
dc.identifier.urihttps://hdl.handle.net/20.500.12684/11822
dc.identifier.volume9en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofDüzce Üniversitesi Bilim ve Teknoloji Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleDetermination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methodsen_US
dc.typeArticleen_US

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