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Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice

✍ Scribed by Yunjian Du; Siqi Dou; Shengjun Wu

Book ID
116484673
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
253 KB
Volume
135
Category
Article
ISSN
0308-8146

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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