Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 172-179

  Damasceno, Leandro F ^a   Fernandes, Fabiano A N ^b   Magalhães, Margarida M A ^a   Brito, Edy S ^c  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE   (Brazil)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^c EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

Author keywords

Cashew apple juice; Non enzymatic browning; Optimization; Thermal treatment

Indexed keywords

5 HYDROXYMETHYLFURFURAL; ASCORBIC ACID;

APPLE JUICE; ARTICLE; COLORIMETRY; CONTROLLED STUDY; FOOD PROCESSING; GLYCATION; KINETICS; NONHUMAN; TEMPERATURE ACCLIMATIZATION;

ANACARDIUM OCCIDENTALE; MALUS X DOMESTICA;

EID: 34548297671     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.063     Document Type: Article

References (21)

1. Azoubel P.M., Cipriani D.C., El-Aouar A.A., Antonio G.C., and Murr F.E.X. Effect of concentration on the physical properties of cashew juice. Journal of Food Engineering 66 (2005) 413-417
2. Berry R.E., and Tatum J.H. Comparison of orange concentrate and foammat powders by chromatographic procedures. Journal of Agricultural and Food Chemistry 13 (1965) 588
3. Beveridge T., Franz K.Y., and Harrison J.E. Clarified natural apple juice: production and storage stability of juice and concentrate. Journal of Food Science 51 (1986) 411-414
4. Brito, E. S. (2005). Avaliação das cajui{dotless}́nas fabricadas no Ceará. Relatório Técnico da Embrapa, Fortaleza.
5. Clegg K.M. Nonenzymatic browning of lemon juice. Journal of the Science of Food and Agriculture 15 (1964) 878
6. Clegg K.M., and Morton A.D. Carbonyl compounds and the nonenzymic browning of lemon juice. Journal of the Science of Food and Agriculture 16 (1965) 191
7. Cornwell C.J., and Wrolstad R.E. Causes of browning in pear juice concentrate during storage. Journal of Food Science 46 (1981) 515-518
8. Flink J.M. Nonenzymatic browning of freeze-dried sucrose. Journal of Food Science 48 (1983) 539
9. Garza S., Ibarz A., Pagán J., and Giner J. Non-enzymatic browning in peach puree during heating. Food Research International 32 (1999) 335-343
10. Huelin F.E. Volatile products of apples (III) identification of aldehydes and ketones. Food Research 18 (1953) 633
11. Ibarz A., Pagán J., and Garza S. Kinetic models for colour changes in pear puree during heating at relatively high temperatures. Journal of Food Engineering 39 (1999) 415-422
12. IFFJP. International Federation of Fruit Juice Producers Methods, Analysen-analyses. Zug. Swizerland: Fruit-Union Suisse Assoc. Suizzera Frutta 12 (1985) 1-2
13. Kanner J., Harel S., Fishbein Y., and Shalom P. Furfural accumulation in stored orange juice concentrates. Journal of Agricultural and Food Chemistry 29 (1981) 948-949
14. Labuza T.P. Nutrient losses during drying and storage of dehydrated foods. CRC Critical Review in Food Technology 3 (1972) 217-223
15. Lozano J.E., and Ibarz A. Colour changes in concentrated fruit pulps during heating at high temperatures. Journal of Food Engineering 34 (1997) 365-373
16. Robertson G.L., and Samaniego C.M.L. Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage. Journal of Food Science 51 (1986) 184-187
17. Roig M.G., Bello J.F., Rivera Z.S., and Kennedy J.F. Studies on the occurrence of non-enzymatic browning during storage of citrus juice. Food Research International 32 (1999) 609-619
18. Strohecker R., and Henning H.M. Analisis de vitaminas: métodos comprobados (1967), Paz Montalvo, Madrid 428p
19. Tatum J.H., Shaw P.E., and Berry R.E. Degradation products from ascorbic acid. Journal of Agricultural and Food Chemistry 17 (1969) 38-40
20. Toribio J.L., and Lozano J.E. Non-enzymatic browning in apple juice concentrate during storage. Journal of Food Science 49 (1984) 889-892
21. Wedzicha B.L. Sulfur dioxide: The reaction of sulfite species with food components. Nutrition and Food Science 11/12 (1981) 14