Kinetic models for colour changes in pear puree during heating at relatively high temperatures
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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2. Beveridge, T., Franz, K. Y., & Harrison, J. E. (1986). Clarified natural apple juice: production and storage stability of juice and concentrate. Journal of Food Science, 51, 411–414, 433
3. Buera, M. P., Chirife, J., Resnik, S. L., & Lozano, R. D. (1987a). Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to carmelization of various single sugars. Journal of Food Science, 52, 1059–1062, 1073
4. Buera, M. P., Chirife, J., Resnik, S. L., & Wetzler, G. (1987b). Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to Maillard’s reactions between different single sugars and glycine and comparison with carmelization browning. Journal of Food Science, 52, 1063–1067
5. Cornwell, C. J., & Wrolstad, R. E. (1981). Causes of browning in pear juice concentrate during storage. Journal of Food Science, 46, 515–518
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