𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Kinetics of Ascorbic Acid Degradation and Non-Enzymic Browning in Potatoes

✍ Scribed by W.A.M. Mcminn; T.R.A. Magee

Book ID
115031389
Publisher
Institution of Chemical Engineers
Year
1997
Tongue
English
Weight
299 KB
Volume
75
Category
Article
ISSN
0960-3085

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

The yield of 3-deoxy-4-sulphopentosulose
The yield of 3-deoxy-4-sulphopentosulose in the sulphite inhibited non-enzymic browning of ascorbic acid
✍ Bronislaw L. Wedzicha; Alan P. Imeson πŸ“‚ Article πŸ“… 1977 πŸ› John Wiley and Sons 🌐 English βš– 298 KB πŸ‘ 1 views

## Abstract The ion exchange behaviour of 3‐deoxy‐4‐sulphopentosulose is markedly influenced by the presence of hydrogen sulphite ion, the dihydroxysulphonate being held more firmly on a strongly basic resin than the free dicarbonylic product. The apparent formation of other sulphonates in model as

Non-enzymic browning reactions of ascorb
Non-enzymic browning reactions of ascorbic acid and their inhibition. The production of 3-deoxy-4-sulphopentosulose in mixtures of ascorbic acid, glycine and bisulphite ion
✍ Bronislaw L. Wedzicha; David J. McWeeny πŸ“‚ Article πŸ“… 1974 πŸ› John Wiley and Sons 🌐 English βš– 608 KB

## Abstract The inhibition of browning of ascorbic acid‐glycine mixtures by bisulphite ion has been studied at pH 3.0. Glycine enhances the formation of coloured products from ascorbic acid but it is not involved in the stages leading to the formation of 3‐deoxy‐pentosulose as a reactive intermedia