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NONENZYMATIC BROWNING IN CLARIFIED APPLE JUICE AT HIGH-TEMPERATURES - A RESPONSE-SURFACE ANALYSIS
Date
1995-06-01
Author
Bayındırlı, Alev
KHALAFI, S
YENICERI, A
Metadata
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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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The effect of temperature and soluble solids on nonenzymatic browning in clarified and concentrated apple juice was analyzed by response surface methodology. Color development at 20, 40 and 60 Brix and temperatures ranging from 70-90C were compared over a time range of 30-180 min. The browning reaction was found to be dependent on soluble solid content as well as on the reaction conditions such as temperature and time. The model combines the effect of temperature, soluble solids content and time on color change due to nonenzymatic browning.
Subject Keywords
Food Science
,
General Chemistry
,
General Chemical Engineering
URI
https://hdl.handle.net/11511/36285
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
DOI
https://doi.org/10.1111/j.1745-4549.1995.tb00290.x
Collections
Department of Food Engineering, Article
Citation Formats
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BibTeX
A. Bayındırlı, S. KHALAFI, and A. YENICERI, “NONENZYMATIC BROWNING IN CLARIFIED APPLE JUICE AT HIGH-TEMPERATURES - A RESPONSE-SURFACE ANALYSIS,”
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, vol. 19, no. 3, pp. 223–227, 1995, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36285.