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Enzymatic Browning in Apple Pulps

✍ Scribed by J.E. LOZANO; R. DRUDIS-BISCARRI; A. IBARZ-RIBAS

Book ID
108820202
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
421 KB
Volume
59
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