Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage-Reference-Cited by-同舟云学术

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Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage

Published:2018-12-13 Issue:4 Volume:10 Page:361-369
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Hamzaoğlu F.¹,Türkyılmaz M.²,Özkan M.¹

Affiliation:

1. Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl YCampus, Bahçelievler Street 35, 06830 Gölbaşı, Ankara, Türkey.

2. Institute of Food Safety, Ankara University, Campus, Şehit Ömer Halisdemir Street, 06110 Diskapi, Ankara, Turkey.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2018.1284

Reference31 articles.

1. Different Characteristics of the Two Glutamate Synthases in the Green Leaves of Lycopersicon esculentum

2. Influence of Storage on the Composition of Clarified Apple Juice Concentrate

3. Aspartate aminotransferase from the Antarctic bacterium Pseudoalteromonas haloplanktis TAC 125

4. Amino acid loss in peach juice concentrate during storage

5. Biochemical and physiological aspects of ethylene production in lower and higher plants368

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2. Drying kinetics and quality properties of Mellaki ( Pyrus communis L.) pear slices dried in a novel vacuum‐combined infrared oven;Journal of Food Processing and Preservation;2022-07-06

3. Physical, Chemical and Bioactive Properties of Four Different Pears (Pyrus communis L.) Varieties Grown in Turkey;Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2022-05-18

4. Influence of amino acid addition on the thermal stability of anthocyanins in pomegranate (Punica granatum L., cv. Hicaznar) and orange (Citrus sinensis L. Osbeck, cv. Valencia) juice blend;Food Chemistry;2022-02

5. Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings;Food Technology and Biotechnology;2020-08-08

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