Loss of sulfur dioxide and changes in some chemical properties of Malatya apricots (Prunus armeniaca L.) during sulfuring and drying

Turkyilmaz M., ÖZKAN M., GÜZEL N.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.12, ss.2488-2496, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 94 Sayı: 12
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6584
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2488-2496
  • Anahtar Kelimeler: apricot cultivar, SO2, drying, browning, organic acid, polyphenols, OXYGEN, JUICE
  • Ankara Üniversitesi Adresli: Evet

Özet

BACKGROUND: This study was conducted to determine the differences in some analytical properties of four apricot cultivars and to determine the changes in these analytical properties during sulfuring and sun-drying.