Kinetic models of non-enzymatic browning
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A Ibarz; J PagΓ‘n; S Garza
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Article
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2000
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John Wiley and Sons
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English
β 157 KB
The effects of thermal treatments on 11 Β°Brix apple puree were studied at temperatures from 80 to 98 Β°C. Colour changes (measured by reΒ―ectance spectroscopy, colour difference, L\*, a\* and b\* and the evolution of 5-hydroxymethylfurfural (HMF) and sugars (hexoses and sucrose) were used to evaluate