Nonenzymatic browning criteria to sea buckthorn juice during thermal processing

Journal of Food Process Engineering

Volumn 38, Issue 1, 2015, Pages 67-75

  Xu, Honggao ^a   Hao, Qinfeng ^a   Yuan, Fang ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; COLORIMETRY; FRUIT JUICES; HEAT TREATMENT; KINETICS;

5 HYDROXYMETHYL FURFURALS; FIRST ORDER KINETICS; GOOD MANUFACTURING PRACTICES; INTEGRATED MODELS; NON-ENZYMATIC BROWNING; NON-ENZYMATIC BROWNING REACTIONS; PROCESSING PARAMETERS; ZERO ORDER KINETICS;

ASCORBIC ACID;

RHAMNACEAE;

EID: 84921412134     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12128     Document Type: Article

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