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Non-enzymatic browning of oligogalacturonides in apple juice models

✍ Scribed by Alphons G. J. Voragen; Henk A. Schols; Walter Pilnik

Book ID
112539508
Publisher
Springer
Year
1988
Tongue
English
Weight
571 KB
Volume
187
Category
Article
ISSN
0044-3026

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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