NONENZYMATIC BROWNING IN ASEPTICALLY PACKAGED ORANGE JUICE AND ORANGE DRINKS - EFFECT OF AMINO-ACIDS, DEAERATION, AND ANAEROBIC STORAGE

被引：25
|
作者：
KACEM, B
MATTHEWS, RF
CRANDALL, PG
CORNELL, JA
机构：
[1] UNIV FLORIDA, DEPT STAT, GAINESVILLE, FL 32611 USA
[2] UNIV FLORIDA, CTR AGR RES & EDUC, CTR CITRUS RES & EDUC, LAKE ALFRED, FL 33850 USA
[3] UNIV FLORIDA, DEPT FOOD SCI & HUMAN NUTR, GAINESVILLE, FL 32611 USA
来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1987.tb05901.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1665 / +
页数：1
相关论文
共 17 条
  • [1] NONENZYMATIC BROWNING IN ASEPTICALLY PACKAGED ORANGE DRINKS - EFFECT OF ASCORBIC-ACID, AMINO-ACIDS AND OXYGEN
    KACEM, B
    CORNELL, JA
    MARSHALL, MR
    SHIREMAN, RB
    MATTHEWS, RF
    JOURNAL OF FOOD SCIENCE, 1987, 52 (06) : 1668 - 1672
  • [2] STORAGE STABILITY OF ORANGE JUICE CONCENTRATE PACKAGED ASEPTICALLY
    KANNER, J
    FISHBEIN, J
    SHALOM, P
    HAREL, S
    BENGERA, I
    JOURNAL OF FOOD SCIENCE, 1982, 47 (02) : 429 - +
  • [3] EFFECT OF STORAGE-TEMPERATURE ON THE STABILITY OF ASEPTICALLY PACKAGED CONCENTRATED ORANGE JUICE AND CONCENTRATED ORANGE DRINK
    MARCY, JE
    HANSEN, AP
    GRAUMLICH, TR
    JOURNAL OF FOOD SCIENCE, 1989, 54 (01) : 227 - &
  • [4] CHANGES IN COMPOSITION OF VOLATILE COMPONENTS IN ASEPTICALLY PACKAGED ORANGE JUICE DURING STORAGE
    MOSHONAS, MG
    SHAW, PE
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1989, 37 (01) : 157 - 161
  • [5] EFFECT OF AA AND O2 ON NONENZYMATIC BROWNING OF ORANGE JUICE
    LABUZA, T
    JOURNAL OF FOOD SCIENCE, 1988, 53 (04) : R4 - R5
  • [6] Changes in the amino acid composition of dehydrated orange juice during accelerated nonenzymatic browning
    del Castillo, MD
    Corzo, N
    Polo, MC
    Pueyo, E
    Olano, A
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (01) : 277 - 280
  • [7] EFFECT OF AA AND O2 ON NONENZYMATIC BROWNING OF ORANGE JUICE - REPLY
    KACEM, B
    MATTHEWS, RF
    CRANDALL, PG
    CORNELL, JA
    JOURNAL OF FOOD SCIENCE, 1988, 53 (04) : R5 - R5
  • [8] FACTORS AFFECTING MAILLARD BROWNING REACTION BETWEEN SUGARS AND AMINO-ACIDS - STUDIES ON NONENZYMIC BROWNING OF DEHYDRATED ORANGE JUICE
    WOLFROM, ML
    KASHIMURA, N
    HORTON, D
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (05) : 796 - 800
  • [9] Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage
    Pham, Huong T. T.
    Kityo, Paul
    Buve, Carolien
    Hendrickx, Marc E.
    Van Loey, Ann M.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020, 68 (19) : 5402 - 5411
  • [10] EFFECT OF REMOVAL OF AMINO-ACIDS AND PHENOLIC-COMPOUNDS ON NONENZYMATIC BROWNING IN STORED KIWIFRUIT JUICE CONCENTRATES
    WONG, M
    STANTON, DW
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1993, 26 (02): : 138 - 144
12