Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating

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dc.authoridKirca Toklucu, Aysegul/0000-0001-9293-9063
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridguneser, onur/0000-0002-3927-4469
dc.contributor.authorGuneser, Onur
dc.contributor.authorToklucu, Aysegul Kirca
dc.contributor.authorKaragul-Yuceer, Yonca
dc.date.accessioned2025-01-27T20:43:48Z
dc.date.available2025-01-27T20:43:48Z
dc.date.issued2013
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe formation of hydroxymethylfurfural, nonenzymatic brown coloured compounds and free sulphydryl groups in goat milk was studied during heating at 7595 degrees C. Analysis of kinetic data suggested that formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds followed zero order reaction kinetics, while formation of free sulphydryl groups during heating varied depending on heating time. A good linear correlation (r = 0.839) was found between brown coloured compounds and hydroxymethylfurfural content in milk samples during heating. Activation energies (Ea) for the formation of hydroxymethylfurfural and nonenzymatic brown coloured compounds were 96.31 and 69.79 kJ/mol, respectively.
dc.identifier.doi10.1111/j.1471-0307.2012.00869.x
dc.identifier.endpage19
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84872274062
dc.identifier.scopusqualityQ1
dc.identifier.startpage14
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2012.00869.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24380
dc.identifier.volume66
dc.identifier.wosWOS:000313485400003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subject5-Hydroxymethylfurfural (HMF)
dc.subjectBrown coloured compounds
dc.subjectReaction kinetics
dc.subjectGoat milk
dc.titleFormation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating
dc.typeArticle

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