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EFFECT OF MOISTURE CONTENT AND TEMPERATURE ON SOME ASPECTS OF NONENZYMATIC BROWNING IN DEHYDRATED APPLE

โœ Scribed by SILVIA RESNIK; JORGE CHIRIFE

Book ID
108803789
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
610 KB
Volume
44
Category
Article
ISSN
0022-1147

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Deterioration of dehydrated meat during
Deterioration of dehydrated meat during storage. II.โ€”Effect of pH and temperature on browning changes in dehydrated aqueous extracts
โœ J. G. Sharp ๐Ÿ“‚ Article ๐Ÿ“… 1957 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 362 KB

## Abstract The rate of development of brown discoloration in dehydrated aqueous extracts of meat has been shown to increase with pH over the range 3 to 7. The Q~10~ of the rates of loss of free sugar and development of brown discoloration in such extracts during storage in the range 15ยฐ to 50ยฐ ar