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Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in Apple

✍ Scribed by GERALD M. SAPERS; MICHAEL A. ZIOLKOWSKI

Book ID
108811898
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
251 KB
Volume
52
Category
Article
ISSN
0022-1147

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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