{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T14:51:02Z","timestamp":1786978262487,"version":"build-2736575974"},"reference-count":36,"publisher":"Wiley","issue":"13","license":[{"start":{"date-parts":[[2018,6,11]],"date-time":"2018-06-11T00:00:00Z","timestamp":1528675200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004410","name":"T\u00fcrkiye Bilimsel ve Teknolojik Ara\u015ftirma Kurumu","doi-asserted-by":"publisher","award":["113O456"],"award-info":[{"award-number":["113O456"]}],"id":[{"id":"10.13039\/501100004410","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2018,10]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>\n                      The effect of sulfur dioxide (SO\n                      <jats:sub>2<\/jats:sub>\n                      ) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 \u00b0C for 379 days.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      As SO\n                      <jats:sub>2<\/jats:sub>\n                      concentration increased, the content of reducing sugars involved in the MR also increased. The preventive effect of SO\n                      <jats:sub>2<\/jats:sub>\n                      on the MR could not result from the binding of SO\n                      <jats:sub>2<\/jats:sub>\n                      to reducing sugars. Before storage, furosine was detected in the non\u2010SDAs but 5\u2010hydroxymethylfurfural (HMF) was not detected. Even the lowest SO\n                      <jats:sub>2<\/jats:sub>\n                      concentration (451 mg kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) was sufficient to prevent the formation of furosine and HMF during drying of apricots.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>\n                      Formation of furosine and HMF in all samples during storage at 20 and 30 \u00b0C for 379 days indicated that SO\n                      <jats:sub>2<\/jats:sub>\n                      could not prevent the first and intermediate stages of MR in SDAs during storage. Thus, the main prevention effect of SO\n                      <jats:sub>2<\/jats:sub>\n                      on browning in SDAs occurred during drying, not storage. \u00a9 2018 Society of Chemical Industry\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.9033","type":"journal-article","created":{"date-parts":[[2018,3,30]],"date-time":"2018-03-30T19:40:26Z","timestamp":1522438826000},"page":"4988-4999","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Effect of SO\n                    <sub>2<\/sub>\n                    on sugars, indicators of Maillard reaction, and browning in dried apricots during storage"],"prefix":"10.1002","volume":"98","author":[{"given":"Fatmag\u00fcl","family":"Hamzao\u011flu","sequence":"first","affiliation":[{"name":"Faculty of Engineering, Department of Food Engineering Ankara University  Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9505-5076","authenticated-orcid":false,"given":"Meltem","family":"T\u00fcrky\u0131lmaz","sequence":"additional","affiliation":[{"name":"Institute of Food Safety Ankara University  Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mehmet","family":"\u00d6zkan","sequence":"additional","affiliation":[{"name":"Faculty of Engineering, Department of Food Engineering Ankara University  Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,6,11]]},"reference":[{"key":"e_1_2_6_2_1","first-page":"39","article-title":"The spectroscopic determination of aqueous sulfite using Ellman's reagent","volume":"8","author":"Sadegh C","year":"2003","journal-title":"Reports"},{"key":"e_1_2_6_3_1","first-page":"14","article-title":"Why sulfite alternatives","volume":"47","author":"Taylor SL","year":"1993","journal-title":"Food Technol"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8740"},{"key":"e_1_2_6_5_1","first-page":"5","article-title":"The Maillard reaction in food; a critical review from the nutritional standpoint","volume":"5","author":"Mauron J","year":"1981","journal-title":"Prog Food Nutr Sci"},{"key":"e_1_2_6_6_1","volume-title":"Dried Fruits: Phytochemicals and Health Effects","author":"Alasalvar C","year":"2012"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.10.081"},{"key":"e_1_2_6_8_1","volume-title":"AOAC Official Analytical Methods","author":"AOAC","year":"2000"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-012-0884-8"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0404647"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2004.03.006"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740240406"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.06.033"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010580z"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2016.12.009"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(03)00068-2"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00107a015"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1986.tb10866.x"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(99)00128-3"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(98)00081-8"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-005-0202-z"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf071736j"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.07.019"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1021\/ie061673e"},{"key":"e_1_2_6_25_1","doi-asserted-by":"publisher","DOI":"10.1006\/jfca.1995.1010"},{"key":"e_1_2_6_26_1","doi-asserted-by":"publisher","DOI":"10.1038\/srep26067"},{"key":"e_1_2_6_27_1","doi-asserted-by":"publisher","DOI":"10.3906\/tar-1607-60"},{"key":"e_1_2_6_28_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-3040.1995.tb00362.x"},{"key":"e_1_2_6_29_1","doi-asserted-by":"publisher","DOI":"10.1104\/pp.44.5.759"},{"key":"e_1_2_6_30_1","first-page":"16","article-title":"Characterization of thermostable invertase from wine grapes","volume":"69","author":"Nakanishi K","year":"1990","journal-title":"J Fire Sci"},{"key":"e_1_2_6_31_1","doi-asserted-by":"publisher","DOI":"10.5586\/asbp.2001.027"},{"key":"e_1_2_6_32_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms17070998"},{"key":"e_1_2_6_33_1","doi-asserted-by":"publisher","DOI":"10.1093\/oxfordjournals.pcp.a076034"},{"key":"e_1_2_6_34_1","first-page":"1","article-title":"Detection of 5\u2010hydroxymethylfurfural and furfural in the aerosol of electronic cigarettes","author":"Soussy S","year":"2016","journal-title":"Tob Control"},{"key":"e_1_2_6_35_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb1961.52.419"},{"key":"e_1_2_6_36_1","first-page":"1","article-title":"Characterization of invertase from Saccharomyces cerevisiae MK obtained from toddy sample","volume":"1","author":"Shankar T","year":"2014","journal-title":"J Bioprocess Chem Eng"},{"key":"e_1_2_6_37_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb.66.57"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.9033","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.9033","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T13:35:39Z","timestamp":1760880939000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.9033"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,6,11]]},"references-count":36,"journal-issue":{"issue":"13","published-print":{"date-parts":[[2018,10]]}},"alternative-id":["10.1002\/jsfa.9033"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.9033","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2018,6,11]]},"assertion":[{"value":"2018-02-11","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2018-03-23","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2018-06-11","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}