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Kinetics of non-enzymatic oxidation reactions: browning in white wines

✍ Scribed by Francisco Javier Pérez-Zúñiga; Francisco Bravo Abad; Lucio Gonzáles Cartagena

Book ID
105900674
Publisher
Springer
Year
2000
Tongue
English
Weight
91 KB
Volume
211
Category
Article
ISSN
0044-3026

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Kinetic models of non-enzymatic browning
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✍ A Ibarz; J Pagán; S Garza 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 157 KB

The effects of thermal treatments on 11 °Brix apple puree were studied at temperatures from 80 to 98 °C. Colour changes (measured by re¯ectance spectroscopy, colour difference, L\*, a\* and b\* and the evolution of 5-hydroxymethylfurfural (HMF) and sugars (hexoses and sucrose) were used to evaluate