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

Hamzaoglu F., TÜRKYILMAZ M., ÖZKAN M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.98, sa.13, ss.4988-4999, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98 Sayı: 13
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jsfa.9033
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.4988-4999
  • Anahtar Kelimeler: dried apricots, SO2, sugars, furosine, HMF, storage, D-SORBITOL DEHYDROGENASE, SULFUR-DIOXIDE, JUICE, DEGRADATION, KINETICS, PURIFICATION, EVOLUTION, ACID
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Hayır

Özet

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.