Determination of some chemical parameters and antimicrobial activity of traditional food: mesir paste.

Volume: 13, Issue: 5, Pages: 1195 - 1202
Published: Oct 1, 2010
Abstract
The antimicrobial activities and some chemical properties of the traditional Turkish food called mesir paste were studied. Results of chemical analysis for moisture and volatiles, water-insoluble components, refractive index, soluble solids content, raw fiber, invert sugar, total ash, 5-hydroxymethylfurfural, acidity, and pH were calculated as 17.06%, 2.55%, 1.491, 80.2%, 0.70%, 40.54%, 0.13%, 44 mg/kg, 0.9% anhydrous citric acid, and 3.6,...
Paper Details
Title
Determination of some chemical parameters and antimicrobial activity of traditional food: mesir paste.
Published Date
Oct 1, 2010
Volume
13
Issue
5
Pages
1195 - 1202
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