Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage

The effect of storage temperature, storage time and total soluble solid (TSS) on the total sugar (TS), sucrose, glucose, fructose, total amino acid (TAA), pH, 5-hydroxymethylfurfural (HMF) and browning degree (BD) in carrot juice concentrate (CJC) stored at -18, 0, 25 and 37 °C was studied and the r...

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Bibliographic Details
Published in:European food research & technology 2006-06, Vol.223 (2), p.282-289
Main Authors: WANG, Hou-Yin, HU, Xiao-Song, FANG CHEN, WU, Ji-Hong, ZHANG, Zheng-Hua, LIAO, Xiao-Jun, WANG, Zheng-Fu
Format: Article
Language:English
Subjects:
Amino acids
Biological and medical sciences
Carrots
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
High temperature
Low temperature
Vegetable juices
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Summary:The effect of storage temperature, storage time and total soluble solid (TSS) on the total sugar (TS), sucrose, glucose, fructose, total amino acid (TAA), pH, 5-hydroxymethylfurfural (HMF) and browning degree (BD) in carrot juice concentrate (CJC) stored at -18, 0, 25 and 37 °C was studied and the relationship between HMF and BD was established. Higher temperature at 25 and 37 °C had a significant effect (p
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-005-0202-z