✦ LIBER ✦

Nonenzymatic browning of tomato products

✍ Scribed by Sebastiano Porretta

Publisher: Elsevier Science
Year: 1991
Tongue: English
Weight: 691 KB
Volume: 40
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(91)90116-6

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Browning reactions of Heyns rearrangemen

Browning reactions of Heyns rearrangement products

✍ Pilková, L. ;Pokorný, J. ;Davídek, J. 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 294 KB

The browning rate of HEYNS rearrangement products at 110 "C under free access of oxygen is slower that that of AMADoRI rearrangement products. The maximum browning rate was observed at pH = 8.0. The browning was accelerated by Fe(II1) and Cu(I1) ions. The presence of Fe(I1) ions, propyl gallate, and

The copper content of tomato products

✍ Horner, C. 📂 Article 📅 1941 🏛 Wiley (John Wiley & Sons) ⚖ 518 KB

## HORNA-TIIE COPPER CONTENT OF TOSATO h O D W m [Huelr, 1841 :I partinl heads-to-wool orientnt.iou of the detergent in :ilknliuo solution, if the -C0,N~h.CET3.CHz.S0,-group of 111o Tgepon lins nn nfiinity for t.he .CO2-groups in the ~v n o l surface, hut. not. for t,lic \*CO,H-,oroup. l'he effect

2,3-dihydro-3,5-dihydroxy-6-methyl-4H-py

2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a novel nonenzymatic browning product

✍ F.D. Mills; D. Weisleder; J.E. Hodge 📂 Article 📅 1970 🏛 Elsevier Science 🌐 French ⚖ 202 KB

In an extension of our studies on the thermal decomposition of Amadori compounds (l), we have identified 2,3-dihydro-3,5-dihydroxy-6-methyl-4&pyran-4-one (Ia) as the major solid product that is volatilized during the pyrolysis of l-deoxy-l-(k-prolino)-&fructose at 138"/1 mm. The structural assignmen

Importance of cis-isomer separation in d

Importance of cis-isomer separation in determining provitamin A in tomato and tomato products

✍ Delia B. Rodriguez-Amaya; Cassia A. Tavares 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 463 KB

Aroma volatiles of tomatoes and tomato p

Aroma volatiles of tomatoes and tomato products evaluated by solid-phase microextraction

✍ K. Marković; N. Vahčić; K. Kovačević Ganić; M. Banović 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 148 KB

Nonenzymatic browning induced by gamma60

Nonenzymatic browning induced by gamma60Co irradiation in model system Part 3. Spectrophotometric investigation of the carbonyl products in the system fructose/phenylalanine in aqueous solution

✍ Zegota, A. ;Bachman, S. 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 385 KB

The effects of ?-irradiation on the browning reaction in the model system of fructose-phenylalanine solution were investigated. The optical absorption recorded for irradiated and heated solutions of fructose-phenylalanine was different from those of only irradiated or only heated solutions. T o exp