Effect of SO2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage
Author:
Affiliation:
1. Faculty of Engineering, Department of Food Engineering; Ankara University; Ankara Turkey
2. Institute of Food Safety; Ankara University; Ankara Turkey
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
The Scientific and Technological Research Council of Turkey
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9033/fullpdf
Reference36 articles.
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2. Why sulfite alternatives;Taylor;Food Technol,1993
3. Changes in polyphenol profile of dried apricots containing SO2 at various concentrations during storage;Altındağ;J Sci Food Agric,2017
4. The Maillard reaction in food; a critical review from the nutritional standpoint;Mauron;Prog Food Nutr Sci,1981
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