869
Views
28
CrossRef citations to date
0
Altmetric
Original Articles

Pekmez: A Traditional Concentrated Fruit Product

&
Pages 357-366 | Published online: 15 Aug 2006

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (2)

Songul Cakmakci & Murat Tosun. (2010) Characteristics of Mulberry Pekmez with Cornelian Cherry. International Journal of Food Properties 13:4, pages 713-722.
Read now

Articles from other publishers (26)

Yakup ERMURAT. (2023) NUTRITION DESIGN MODELING METHOD DEVELOPMENT FOR STRUCTURAL AND ELEMENTAL ANALYSIS OF BERTİZ GRAPE PEKMEZ USING FIELD EMISSION GUN – SCANNING ELECTRON MICROSCOPE (FEG-SEM)BERTİZ ÜZÜM PEKMEZİNİN ALAN EMİSYON TABANCALI–TARAMALI ELEKTRON MİKROSKOBU (AET-TEM) İLE YAPISAL İNCELEMESİ VE BİLEŞEN MODELLEMESİ İÇİN BİR BESİN TASARIM YÖNTEMİ GELİŞTİRİLMESİ. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 26:4, pages 796-800.
Crossref
Aziz KORKMAZ. (2023) A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 12:2, pages 360-368.
Crossref
Aziz Korkmaz. (2023) The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice. Journal of Food Measurement and Characterization 17:2, pages 2016-2028.
Crossref
Zeynep KALAYCIOĞLU. (2023) Characterization of Pekmez Samples Produced with Different Fruits According to Sugar, Organic Acid, Antioxidant Activities, and Moisture Contents. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 13:1, pages 458-467.
Crossref
Ismail Boluk, Seher Kumcuoglu & Sebnem Tavman. (2023) Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina. Foods 12:5, pages 1029.
Crossref
Nargiza Narkabulova & Zikrillo Jabborov. (2023) Physico-chemical analysis of pekmez products made from grape varieties grown in the conditions of Uzbekistan. E3S Web of Conferences 381, pages 01019.
Crossref
Pelin Yücel, Hülya Güçlü, Yüksel Mert, Füsun Yalçın & Sema Bilge Ocak. (2023) Detection of adulteration using statistical methods over carbon isotope ratios in carob, grape, fig and mulberry pekmez. Journal of Food Composition and Analysis 115, pages 104979.
Crossref
Meltem Altınay Ozdemir & Emre Ergun. 2022. Challenges and New Opportunities for Tourism in Inland Territories. Challenges and New Opportunities for Tourism in Inland Territories 64 89 .
Merve Tuçe Tunç, Arda Akdoğan, Cemalettin Baltacı, Zeliha Kaya & Halil İbrahim Odabaş. (2021) Production of grape pekmez by Ohmic heating-assisted vacuum evaporation. Food Science and Technology International 28:1, pages 72-84.
Crossref
Katarzyna Samborska, Amr Edris, Aleksandra Jedlińska & Alicja Barańska. (2021) The production of white mulberry molasses powders with prebiotic carrier by dehumidified air‐assisted spray drying. Journal of Food Process Engineering 45:1.
Crossref
Fatih Satıl, Hasan Akan, Mehmet Karaaslan, Mehmet Maruf Balos & Bülent Başyiğit. (2021) Ethnobotanical and Chemical Studies on Gezo Molasses from Quercus brantii Lindl. Acorns in Turkey. Acta Societatis Botanicorum Poloniae 90.
Crossref
Hamid Tavakolipour, Mohsen Mokhtarian & Ahmad Kalbasi‐Ashtari. (2020) Rheological modeling and activation energy of Persian grape molasses. Journal of Food Process Engineering 43:12.
Crossref
Levent Şen, Duygu Altiok & Elif Apaydin. (2020) Improved qualitative properties of pear pekmez by natural zeolite treatment during production process. Journal of Food Process Engineering 43:10.
Crossref
Hacer Sibel KARAPİNAR & Fevzi KILIÇEL. (2020) ANALYSIS OF THE TRACE ELEMENT CONTENT OF GRAPE MOLASSES PRODUCED BY TRADITIONAL MEANS. Turkish Journal of Engineering 4:2, pages 92-96.
Crossref
Ali Heshmati, Sabah Ghadimi, Akram Ranjbar & Amin Mousavi Khaneghah. (2020) Assessment of processing impacts and type of clarifier on the concentration of ochratoxin A in pekmez as a conventional grape-based product. LWT 119, pages 108882.
Crossref
Forogh Mohtarami. (2019) Effect of Carrot Pomace Powder and Dushab (Traditional Grape Juice Concentrate) on the Physical and Sensory Properties of Cakes: A Combined Mixtures Design Approach. Current Nutrition & Food Science 15:6, pages 572-582.
Crossref
Ali Heshmati, Sabah Ghadimi, Akram Ranjbar & Amin Mousavi Khaneghah. (2019) Changes in aflatoxins content during processing of pekmez as a traditional product of grape. LWT 103, pages 178-185.
Crossref
Jaga Mohan Meher, Bidyut Mazumdar & Amit Keshav. (2019) Rheological and functional properties of Roselle (Hibiscus sabdariffa) leaves puree. Potravinarstvo Slovak Journal of Food Sciences 13:1, pages 46-57.
Crossref
J. Meher, A. Keshav, B. Mazumdar & S. Keshav. (2017) Effect of blanching and thermal preservation on rheology of curry leaf puree. Journal of Food Measurement and Characterization 12:1, pages 105-117.
Crossref
Huseyin Altundag, Emel Bina & Esra Altıntıg. (2015) The Levels of Trace Elements in Honey and Molasses Samples That Were Determined by ICP-OES After Microwave Digestion Method. Biological Trace Element Research 170:2, pages 508-514.
Crossref
M.K. Demir. (2014) Effect of the replacement of sugar with spray dried grape pekmez (pekmez powder) on some properties of cookies. Quality Assurance and Safety of Crops & Foods 6:2, pages 229-235.
Crossref
Giuseppe Vasile Simone, Giuseppe Montevecchi, Francesca Masino, Valentina Matrella, Serena Anna Imazio, Andrea Antonelli & Cristina Bignami. (2013) Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: ‘saba’ and ‘agresto’. Journal of the Science of Food and Agriculture 93:14, pages 3502-3511.
Crossref
Gloria Dimitri, Saskia M. van Ruth, Giampiero Sacchetti, Andrea Piva, Martin Alewijn & Giuseppe Arfelli. (2013) PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking. LWT - Food Science and Technology 51:1, pages 356-360.
Crossref
OYA BERKAY KARACA, IBRAHIM BAŞAR SAYDAM & MEHMET GÜVEN. (2012) Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses ( Pekmez ) at different ratios . International Journal of Dairy Technology 65:1, pages 111-117.
Crossref
Hans Barnard, Alek N. Dooley, Gregory Areshian, Boris Gasparyan & Kym F. Faull. (2011) Chemical evidence for wine production around 4000 BCE in the Late Chalcolithic Near Eastern highlands. Journal of Archaeological Science 38:5, pages 977-984.
Crossref
Ahmet Kaya, Sanghoon Ko & Sundaram Gunasekaran. (2008) Viscosity and Color Change During In Situ Solidification of Grape Pekmez. Food and Bioprocess Technology 4:2, pages 241-246.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.