Bhatia, B. S. and Kapur, N. S. and Siddappa, G. S. (1959) Studies on the non-enzymatic browning in some fruit juices and pulps. Food Science, 8. pp. 347-350.
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Abstract
Systematic studies on browning in some
preserved fruit products and model systems have been in progress at this Institute for some
time past. In this communication, results of an
investigation on the non-enzymatic browning in
passion fruit, lime, Coorg orange and jaman
juices and jack fruit, Neelum mango, papaya,
guava and tomato pulps packed under different
treatments have been reported.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | non-enzymatic browning, passion fruit, lime, Coorg orange, jaman, tomato, papaya and guava |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 24 Fruits |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Oct 2013 06:40 |
| Last Modified: | 21 Oct 2013 06:40 |
| URI: | http://ir.cftri.res.in/id/eprint/5758 |
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