Effect of SO2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage

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Hamzaoglu F., TÜRKYILMAZ M., ÖZKAN M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.98, no.13, pp.4988-4999, 2018 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 98 Issue: 13
• Publication Date: 2018
• Doi Number: 10.1002/jsfa.9033
• Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.4988-4999
• Keywords: dried apricots, SO2, sugars, furosine, HMF, storage, D-SORBITOL DEHYDROGENASE, SULFUR-DIOXIDE, JUICE, DEGRADATION, KINETICS, PURIFICATION, EVOLUTION, ACID
• Recep Tayyip Erdoğan University Affiliated: No

Abstract

BackgroundThe effect of sulfur dioxide (SO2) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 degrees C for 379 days.