메뉴 건너뛰기




Volumn 1, Issue 4, 2000, Pages 281-288

Amino acid loss in peach juice concentrate during storage

Author keywords

Amino acids; Browning; Exchange resins; Peach juice concentrate

Indexed keywords

PRUNUS PERSICA;

EID: 0034410329     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(00)00030-8     Document Type: Article
Times cited : (18)

References (27)
  • 1
    • 84970554643 scopus 로고
    • Chemistry of non-enzymic browning. I. Reactions between amino acids, organic acids and sugars in freeze-dried apricots and peaches
    • Anet E.F.L.J., Reynolds T.M. Chemistry of non-enzymic browning. I. Reactions between amino acids, organic acids and sugars in freeze-dried apricots and peaches. Australian Journal of Chemistry. 10:1957;182-192.
    • (1957) Australian Journal of Chemistry , vol.10 , pp. 182-192
    • Anet, E.F.L.J.1    Reynolds, T.M.2
  • 3
    • 84861709280 scopus 로고
    • Influence of storage on the composition of clarified apple juice concentrate
    • Babsky N.E., Toribio J.L., Lozano J.E. Influence of storage on the composition of clarified apple juice concentrate. Journal of Food Science. 51:1986;564-567.
    • (1986) Journal of Food Science , vol.51 , pp. 564-567
    • Babsky, N.E.1    Toribio, J.L.2    Lozano, J.E.3
  • 6
    • 84985258163 scopus 로고
    • Causes of browning in pear juice concentrate during storage
    • Cornwell C.J., Wrolstad R.E. Causes of browning in pear juice concentrate during storage. Journal of Food Science. 46:1981;515-518.
    • (1981) Journal of Food Science , vol.46 , pp. 515-518
    • Cornwell, C.J.1    Wrolstad, R.E.2
  • 9
    • 0002532493 scopus 로고
    • For the understanding of the substances of peach pulp
    • Fuchs G., Sprenger C., Walter T. For the understanding of the substances of peach pulp. Fruit Processing. 2:1992;113-115.
    • (1992) Fruit Processing , vol.2 , pp. 113-115
    • Fuchs, G.1    Sprenger, C.2    Walter, T.3
  • 10
    • 33947448299 scopus 로고
    • Dehydrated foods. Chemistry of browning reactions in model systems
    • Hodge J.E. Dehydrated foods. Chemistry of browning reactions in model systems. Journal of Agriculture and Food Chemistry. 1:1953;928-943.
    • (1953) Journal of Agriculture and Food Chemistry , vol.1 , pp. 928-943
    • Hodge, J.E.1
  • 11
    • 0002480951 scopus 로고
    • New technological aspects(II). Decolouration and deacidification of fruit juices
    • Hofsommer H.J., Fischer-Ayloff-Cook K.P. New technological aspects(II). Decolouration and deacidification of fruit juices. Fruit Processing. 1(6):1991;99-101.
    • (1991) Fruit Processing , vol.16 , pp. 99-101
    • Hofsommer, H.J.1    Fischer-Ayloff-Cook, K.P.2
  • 12
    • 0002533076 scopus 로고
    • New technological aspects (III). Fruit sweetness - Technology and application fields
    • Hofsommer H.J., Fischer-Ayloff-Cook K.P. New technological aspects (III). Fruit sweetness - Technology and application fields. Fruit Processing. 1(8):1991;134-135.
    • (1991) Fruit Processing , vol.18 , pp. 134-135
    • Hofsommer, H.J.1    Fischer-Ayloff-Cook, K.P.2
  • 13
    • 0002480955 scopus 로고
    • Effect of moisture on the accumulation of carbonyl-amine browning intermediates in freeze-dried peaches during storage
    • Huang I.-Yih., Draudt H.N. Effect of moisture on the accumulation of carbonyl-amine browning intermediates in freeze-dried peaches during storage. Food Technology. 18:1964;124-126.
    • (1964) Food Technology , vol.18 , pp. 124-126
    • Huang, I.-Yih.1    Draudt, H.N.2
  • 15
    • 0002283646 scopus 로고
    • The kinetics of nonenzymatic browning
    • H.G. Schwartzberg, & R.W. Hartel. New York: Marcel Dekker
    • Labuza T.P., Baisier W.M. The kinetics of nonenzymatic browning. Schwartzberg H.G., Hartel R.W., Physical Chemistry of Foods. 1992;595-647 Marcel Dekker, New York.
    • (1992) Physical Chemistry of Foods , pp. 595-647
    • Labuza, T.P.1    Baisier, W.M.2
  • 16
    • 84987339591 scopus 로고
    • Browning and amino acid loss in model total parenteral nutrition solutions
    • Labuza T.P., Massaro S.A. Browning and amino acid loss in model total parenteral nutrition solutions. Journal of Food Science. 55:1990;821-826.
    • (1990) Journal of Food Science , vol.55 , pp. 821-826
    • Labuza, T.P.1    Massaro, S.A.2
  • 18
    • 0000128643 scopus 로고
    • Juice enhancement by ion exchange and adsorbent technologies
    • D. Hicks. New York: Blackie-Van Nostrand Reinhold
    • Norman S.I. Juice enhancement by ion exchange and adsorbent technologies. Hicks D., Production and packaging of non-carbonated fruit juices and fruit beverages. 1990;243-263 Blackie-Van Nostrand Reinhold, New York.
    • (1990) Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages , pp. 243-263
    • Norman, S.I.1
  • 19
    • 0002795715 scopus 로고
    • Reduction and control of non-enzymatic browning in clarified apple juice by absorption and ion exchange
    • Principe L., Lozano J.E. Reduction and control of non-enzymatic browning in clarified apple juice by absorption and ion exchange. Lebensm.-Wiss. u.-Technol. 24:1991;34-38.
    • (1991) Lebensm.-Wiss. U.-Technol. , vol.24 , pp. 34-38
    • Principe, L.1    Lozano, J.E.2
  • 20
    • 0013820366 scopus 로고
    • Chemistry of nonenzymic browning. II
    • Reynolds T.M. Chemistry of nonenzymic browning. II. Advances in Food Research. 14:1965;167-283.
    • (1965) Advances in Food Research , vol.14 , pp. 167-283
    • Reynolds, T.M.1
  • 22
    • 0000205417 scopus 로고
    • Analysis of amino acids as DABS-derivatives with a sensitivity to femtomole level using RP-HPLC narrow-bore columns
    • Stocchi V., Palma F., Piccoli G., Biagiarelli B., Magnani M., Masat L., Cucchiarini L. Analysis of amino acids as DABS-derivatives with a sensitivity to femtomole level using RP-HPLC narrow-bore columns. Amino Acids. 3:1992;303-309.
    • (1992) Amino Acids , vol.3 , pp. 303-309
    • Stocchi, V.1    Palma, F.2    Piccoli, G.3    Biagiarelli, B.4    Magnani, M.5    Masat, L.6    Cucchiarini, L.7
  • 23
    • 0024550918 scopus 로고
    • Reversed-phase high-performance liquid chromatography separation of dimethylaminoazobenzene sulfonyl- and dimethylaminoazobenzenethiohydantoin-amino acid derivatives for amino acid analysis and microsequencing studies at the picomole level
    • Stocchi V., Piccoli G., Magnani M., Palma F., Biagiarelli B., Cucchiarini L. Reversed-phase high-performance liquid chromatography separation of dimethylaminoazobenzene sulfonyl- and dimethylaminoazobenzenethiohydantoin-amino acid derivatives for amino acid analysis and microsequencing studies at the picomole level. Analytical Biochemistry. 178:1989;107-117.
    • (1989) Analytical Biochemistry , vol.178 , pp. 107-117
    • Stocchi, V.1    Piccoli, G.2    Magnani, M.3    Palma, F.4    Biagiarelli, B.5    Cucchiarini, L.6
  • 26
    • 0000176894 scopus 로고
    • Nonenzymatic browning kinetics in an intermediate moisture model system: Effect of glucose to lysine ratio
    • Warmbier H.C., Schnickels R.A., Labuza T.P. Nonenzymatic browning kinetics in an intermediate moisture model system: effect of glucose to lysine ratio. Journal of Food Science. 41:1976;981-983.
    • (1976) Journal of Food Science , vol.41 , pp. 981-983
    • Warmbier, H.C.1    Schnickels, R.A.2    Labuza, T.P.3
  • 27
    • 33847805871 scopus 로고
    • Factors affecting the Maillard reaction between sugars and amino acids. Studies on the nonenzymic browning of dehydrated orange juice
    • Wolfrom M.L., Kashimura N., Norton D. Factors affecting the Maillard reaction between sugars and amino acids. Studies on the nonenzymic browning of dehydrated orange juice. Journal of Agriculture and Food Chemistry. 22:1974;796-800.
    • (1974) Journal of Agriculture and Food Chemistry , vol.22 , pp. 796-800
    • Wolfrom, M.L.1    Kashimura, N.2    Norton, D.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.