Effects of some hydrocolloids and water activity on nonenzymic browning of concentrated orange juice

Nahrung - Food

Volumn 44, Issue 6, 2000, Pages 438-442

  Gogus F ^a   Duzdemir C ^a   Eren, S ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL POLYSACCHARIDE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; FOOD ADDITIVE; FURFURAL; PIGMENT; WATER; XANTHAN;

ARTICLE; BEVERAGE; CHEMISTRY; CITRUS FRUIT; COLLOID; FOOD PRESERVATION; PH; STANDARD; TEMPERATURE; VISCOSITY;

BEVERAGES; CITRUS; COLLOIDS; FOOD ADDITIVES; FOOD PRESERVATION; FURALDEHYDE; HYDROGEN-ION CONCENTRATION; INDICATORS AND REAGENTS; PIGMENTS, BIOLOGICAL; POLYSACCHARIDES, BACTERIAL; REFERENCE STANDARDS; TEMPERATURE; VISCOSITY; WATER;

EID: 0042223731     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20001201)44:6<438::AID-FOOD438>3.0.CO;2-M     Document Type: Article

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