Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather
Browning is a major quality deterioration process affecting both visual colour and nutritional value of guava leather. The aim of the study was to determine the role of different sugars viz., sucrose, fructose, glucose and sorbitol in non-enzymatic browning and antioxidant activity of guava fruit le...
Gardado en:
| Publicado en: | Journal of Horticultural Sciences |
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| Principais autores: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Society for Promotion of Horticulture
2022
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| Assuntos: | |
| Acceso en liña: | https://www.redalyc.org/articulo.oa?id=577073671019 https://www.redalyc.org/journal/5770/577073671019/ https://www.redalyc.org/journal/5770/577073671019/html/ https://www.redalyc.org/journal/5770/577073671019/577073671019.epub https://www.redalyc.org/journal/5770/577073671019/movil https://doi.org/10.24154/jhs.v17i1.1387 |
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