Two kinetic approaches and one empirical model for describing the non enzymatic browning of the Granny Smith apple under static conditions

Sciences des Aliments

Volumn 19, Issue 2, 1999, Pages 195-205

  Voegel Turenne, Christine ^a,b   Allaf, Karim ^c   Bouvier, Jean Marie ^d  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b LMTAI ^*  (France)

^c UNIVERSITÉ DE LA ROCHELLE   (France)

^d Clextral SA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040017733     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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2. BOURNE M.C., 1986. Effect of water activity on texture profile parameters of apple flesh. J. Texture Stud., 17, 331-340.
3. KARMAS R., BUERA M.P., KAREL M., 1992. Effect of glass transition on rates of non-enzymatic browning in food systems. J. Agric. Food Chem., 40, 873-879.
4. LABUZA T. P., 1981. The non enzymatic browning reactions as affected by water in food. In: Water activity: influences on food quality, 605-612, Academic Press, New York.
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7. LOZANO J.E., DRUDIS-BISCARRI R., IBARZ-RIBAS A., 1994. Enzymatic browning in apple pulps. J. Food Sci., 59, 564-567.
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9. RESNIK S., CHIRIFE J., 1979. Effect of moisture content on some aspects of NEB in dehydrated apple. J. Food Sci., 44, 601-605.
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11. ROUET-MAYER M.A., PHILIPPON J., NICOLAS J., 1990. Enzymatic browning - Biochemical aspects. In: Encyclopedia of Food Science, Food Technology and Nutrition, Harcourt Brace Jovanovich Ltd, London.
12. SAPERS G.M., HICKS K.B., PHILLIPS J.G., 1989. Control of enzymatic browning in apple with ascorbic acid derivates, PPO inhibitors and complexing agents. J. Food Sci., 54, 997-1002, 1012.
13. SINGH R.K., LUND D.B., BUELOW F.H., 1983. Storage stability of intermediate moisture apples : kinetics of quality change. J. Food Sci., 48, 939-944.
14. VOEGEL-TURENNE C., 1996. Modélisation de révolution du brunissement et de la texture de la pomme lors du séchage. Thèse de doctorat, Université de Technologie de Compiègne.