Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage-Reference-Cited by-同舟云学术

Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage

Published:2020-04-17 Issue:19 Volume:68 Page:5402-5411
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pham Huong T. T.¹^ORCID,Kityo Paul¹,Buvé Carolien¹^ORCID,Hendrickx Marc E.¹,Van Loey Ann M.¹

Affiliation:

1. Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium

Funder

Fonds Wetenschappelijk Onderzoek

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b07630

Reference40 articles.

1. Approaches to the citrus browning problem. A review

2. Characterization of Browning Formation in Orange Juice during Storage

3. Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

4. Use of 2-Furoylmethyl Derivatives of GABA and Arginine as Indicators of the Initial Steps of Maillard Reaction in Orange Juice

5. Kinetics of colour changes in pasteurised strawberry juice during storage

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