STUDY OF NONENZYMATIC BROWINING DEVELOPMENT OF LOCAL SOUR ORANGE JUICE BY USING MODEL SYSTEMS 1-EFFECT OF SOLUBLE SOLIDS CONCENTRATION ON ASCORBIC ACID CONTENT AND MELANOIDINS FORMATION IN MODEL SYSTEMS OF LOCAL SOUR ORANGE JUICE DURING STORAGE
Synthetic model systems of local sour orange juice were prepared by different concentrations 10, 30 and 50%, with different contents of some compounds (ascorbic acid, reducing sugar, amino acids) that might play a role in brown pigments formation. Samples were stored at 20, 30 and 40ْC for 4 months....
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2009-06-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_27405_055f3bad8aefb6a0a6159dd307f9da59.pdf |
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