INHIBITORY EFFECT OF THIOL CONTAINING COMPOUNDS ON ENZYMATIC BROWNING IN APPLE JUICE.

A comparative study concerning the inhibition of the enzymatic browning in Red delicious apple juice stored for 24 h at 4. 25, and 35 °c was carried out between the thiol containing compounds; cysteine , glutathione· and Maillard reaction products (MRPs) derived by heating aqueous solutions conta...

Fuld beskrivelse

Bibliografiske detaljer

Principais autores:	I. Hassan, A. M., Hoda Fadel, G. Ibrahim
Format:	Artigo
Sprog:	Árabe
Udgivet:	Mansoura University, Faculty of Agriculture 2005-07-01
Serier:	Journal of Food and Dairy Sciences
Fag:	Apple juice Enzymatic browning Antibrowning Maillarad reaction products (MRPs). Phenolic degradation
Online adgang:	https://jfds.journals.ekb.eg/article_237779_3bacc05315328d22140f5d6e8b8cc10b.pdf
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!