Chemical and microbial stability of high moisture dried apricots during storage
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.88, sa.5, ss.858-869, 2008 (SCI-Expanded, Scopus)
- 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'.