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THERMAL EFFECTS ON 5-HYDROXYMETHYLFURFURAL FORMATION AND QUALITY OF TOMATO PASTE.

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Title: THERMAL EFFECTS ON 5-HYDROXYMETHYLFURFURAL FORMATION AND QUALITY OF TOMATO PASTE.
Alternate Title: ISIL İŞLEMİN DOMATES SALÇASINDA 5-HİDROKSİMETİLFURFURAL OLUŞUMU İLE KALİTE ÖZELLİKLERİNE ETKİSİ.
Authors: ATA İRDAM, Büşra1, TAN, Esranur1, ORAL, Rasim Alper1 rasim.oral@btu.edu.tr
Source: GIDA: The Journal of Food. 2026, Vol. 51 Issue 3, p497-505. 9p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
An: 194443176
AccessLevel: 2
PubType: Academic Journal
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  Data: THERMAL EFFECTS ON 5-HYDROXYMETHYLFURFURAL FORMATION AND QUALITY OF TOMATO PASTE.
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  Data: ISIL İŞLEMİN DOMATES SALÇASINDA 5-HİDROKSİMETİLFURFURAL OLUŞUMU İLE KALİTE ÖZELLİKLERİNE ETKİSİ.
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  Data: <searchLink fieldCode="AR" term="%22ATA+İRDAM%2C+Büşra%22">ATA İRDAM, Büşra</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22TAN%2C+Esranur%22">TAN, Esranur</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22ORAL%2C+Rasim+Alper%22">ORAL, Rasim Alper</searchLink><relatesTo>1</relatesTo><i> rasim.oral@btu.edu.tr</i>
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  Data: <searchLink fieldCode="JN" term="%22GIDA%3A+The+Journal+of+Food%22">GIDA: The Journal of Food</searchLink>. 2026, Vol. 51 Issue 3, p497-505. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=194443176
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        Value: 10.15237/gida.GD26028
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      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 497
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      – TitleFull: THERMAL EFFECTS ON 5-HYDROXYMETHYLFURFURAL FORMATION AND QUALITY OF TOMATO PASTE.
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            NameFull: TAN, Esranur
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              Text: 2026
              Type: published
              Y: 2026
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              Value: 51
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            – TitleFull: GIDA: The Journal of Food
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