Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality
نویسندگان
چکیده
منابع مشابه
investigating cda tendency and critical thinking abilities of iranian translation students in relation to their translation quality
امروزه مسئله ی اساسی در رویکرد های جدید زبانشناسی، ابعاد اجتماعی و ایدئولوژیک زبان تلقی می شود. گروه های مختلف اجتماعی، سیاسی و یا مذهبی از زبان به عنوان ابزاری برای دستیابی به اهداف درون گروهی خود استفاده می کنند (ون دایک، 2003). آنها معولا ایدئولوژی خود را صریحا ابراز نمی کنند بلکه آن را در غالب کلمات و ساختارهای زبانی پنهان نگه می دارند. تشخیص ایدئولوژی های پنهان در گفتمان نیازمند این موضوع ...
Studies on the Occurrence of Non-enzymatic Browning during the Storage of Cloudy Apple Juice
Abstract 120 day storage experiment at 4°C, 22°C and 40°C of cloudy apple juice without AA added or juice with 0.006% or 0.024% (w/w) AA added was conducted. The content of polyphenols, 5-(hydroxymethyl)furaldehyde (5-HMF), ascorbic acid, and the color were assessed by HPLC and other analysis techniques. The formation of new particles in juice during storage was studied by electronic scan micro...
متن کاملAllergy to citrus juice
Background Mathieu was diagnosed with egg allergy when he was 7 months old with complete tolerance at age 3. He subsequently developed an asthma (mite and dog sensitization) that was controlled with inhaled corticosteroids. At age 4, he developed a severe anaphylactic reaction shortly after drinking a fresh fruit juice of carrot and lemon. He drank a homemade juice and after fifteen minutes he ...
متن کاملInduced non-enzymatic browning of soybean meal. I. Effects of factors controlling non-enzymatic browning on in vitro ammonia release.
Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75...
متن کاملPineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA group) Gros Michel].
The effectiveness of pineapple juice in enzymatic browning inhibition was evaluated on the cut surface of banana slices. After storage of banana slices at 15 degrees C for 3 days, pineapple juice showed browning inhibition to a similar extent as 8 mM ascorbic acid but less than 4 mM sodium metabisulfite. Fractionation of pineapple juice by a solid-phase C18 cartridge revealed that the directly ...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2012
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-012-0718-8