Non-enzymatic browning of oligogalacturonides in apple juice models

descriptionPublicationkeyboard_double_arrow_right Article 01 Oct 1988 Netherlands English Publisher:Springer Science and Business Media LLCJournal:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, volume 187, pages 315-320 (issn: 0044-3026, eissn: 1438-2385,

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Authors: Voragen, A.G.J.; Schols, H.A.; Pilnik, W.;

doi: 10.1007/bf01454420

Non-enzymatic browning of oligogalacturonides in apple juice models

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Abstract

Apple juice models, consisting of galacturonides (reaction products of enzymatic pectin degradation), sugars, amino acids and organic acids, were subjected to heat treatment for 2 h in a boiling water bath and the decrease in the galacturonide concentration, the formation of the reaction products and the colour were established.

Country

Netherlands

Related Organizations

Wageningen University & Research
Netherlands

Keywords

Life Science

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