Browning in some preserved fruit products.

Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1958) Browning in some preserved fruit products. Food Science, 7. pp. 251-252.

PDF Food_Science_1958_7_9_251-252.pdf - Published Version Restricted to Registered users only Download (285kB)

Abstract

Non-enzymatic browning in model systems has been studied by several workers". Darkenzg in processed Nagpur orange juice _wring storage has also been reported'. The mechanism is not completely understood so far although 5-hydroxymethyl 2-furaldehyde (HMF) which has a peak at 282 mit has been detected to be a common precursor in most of the fruit products. In the course of an investigation on preserved orange juice in which case also a similar peak position was observed, it was of interest to determine the peak position and also browning in the case of some important tropical fruit products. The results are presented in this paper.

Item Type:	Article
Uncontrolled Keywords:	tropical fruit products, orange juice, darkening effect
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Nov 2012 07:12
Last Modified:	05 Nov 2012 07:12
URI:	http://ir.cftri.res.in/id/eprint/3235

Actions (login required)

View Item