𝔖 Bobbio Scriptorium
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Effect of storage on nonenzymatic browning reactions in carob pekmez

✍ Scribed by Başak Özhan; Feryal Karadeniz; Hande Selen Erge

Book ID
108827287
Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
798 KB
Volume
45
Category
Article
ISSN
0950-5423

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📜 SIMILAR VOLUMES

Deterioration of dehydrated meat during
Deterioration of dehydrated meat during storage. II.—Effect of pH and temperature on browning changes in dehydrated aqueous extracts
✍ J. G. Sharp 📂 Article 📅 1957 🏛 John Wiley and Sons 🌐 English ⚖ 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 15° to 50° ar