Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen

Author:

KACEM B.,CORNELL J. A.,MARSHALL M. R.,SHIREMAN R. B.,MATTHEWS R. F.

Publisher

Wiley

Subject

Food Science

Reference21 articles.

1. J.P. Adams, 1982 . Orange juice quality as a function of oxygen concentration during packaging and storage . proceeding of the 22nd Annual Short Course for the Food Industryp.245 .Univ. of Florida, Gainesville.

2. ASCORBIC ACID LOSSES AND DARKENING ON STORAGE AT 49°C.(120°F.) OF SYNTHETIC MIXTURES ANALOGOUS TO ORANGE JUICE1

3. THE ROLE OF DEHYDROASCORBIC AND DEHYDROREDUCTIC ACIDS IN THE BROWNING REACTION

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