Studies on non-enzymic browning in orange juice using a model system based on freshly squeezed orange juice
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 52 (1), 85-95
- https://doi.org/10.1002/jsfa.2740520110
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Quantitative reversed phase HPLC analysis of L-ascorbic acid (Vitamin C) and identification of its degradation productsChromatographia, 1987
- Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and OxygenJournal of Food Science, 1987
- Chemical changes in food by the maillard reactionFood Chemistry, 1982
- Chelates of Ascorbic AcidPublished by American Chemical Society (ACS) ,1982
- Foods and Food Production EncyclopediaPublished by Springer Nature ,1982
- Furfural accumulation in stored orange juice concentratesJournal of Agricultural and Food Chemistry, 1981
- Browning determination in citrus productsJournal of Agricultural and Food Chemistry, 1977
- Carbonyl compounds and the non‐enzymic browning of lemon juiceJournal of the Science of Food and Agriculture, 1965
- Non-enzymic browning of lemon juiceJournal of the Science of Food and Agriculture, 1964
- Enzymatic Studies on Ascorbic Acid Catabolism in AnimalsThe Journal of Biochemistry, 1962