Chemical and microbial stability of high moisture dried apricots during storage

Sagirli F., TAĞI Ş., ÖZKAN M., Yemis O.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.88, sa.5, ss.858-869, 2008 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 88 Sayı: 5
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1002/jsfa.3162
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.858-869
  • Anahtar Kelimeler: high moisture dried apricots, storage stability, sulfur dioxide, non-enzymatic browning, surface colour, beta-carotene, microbial growth, HYDROGEN-PEROXIDE, KINETICS, QUALITY, SULFITE, TEMPERATURE
  • Ankara Üniversitesi Adresli: Evet

Özet

BACKGROUND: This study was conducted to determine the chemical and microbial stability of high moisture (HM) dried apricots during storage at 5, 20 and 30 degrees C for a period of 8 months. HM dried apricots were obtained by rehydrating dried apricots in 'water' and 'water+H2O2'.