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THE INFLUENCE OF CONTROLLED ATMOSPHERE STORAGE ON BROWNING OF ANJOU PEAR JUICE AND CONCENTRATE.

Author(s) : BEVERIDGE T., MEHERIUK M., HARRISON J. E.

Type of article: Article

Summary

STUDY OF THENON-ENZYMIC BROWNING RATE (MAILLARD REACTION) IN PRODUCTS STORED AT 273 K (0 DEG C) UNDER CONTROLLED ATMOSPHERE (1% CO2 AND 2% O2 ), FOR 90, 150 AND 210 DAYS. CONCENTRATES STORED FOR 210 DAYS BROWN MORE RAPIDLY AT 353 K (80 DEG C) THAN THOSE STORED FOR 90 OR 150 DAYS. THE STORAGE TIME DOES NOT AFFECT BROWNING OF JUICE. (Bibliogr. int. CDIUPA, FR., 91-269226.

Details

  • Original title: THE INFLUENCE OF CONTROLLED ATMOSPHERE STORAGE ON BROWNING OF ANJOU PEAR JUICE AND CONCENTRATE.
  • Record ID : 1992-0199
  • Languages: English
  • Source: Can. Inst. Food Sci. Technol. J. - vol. 23 - n. 4-5
  • Publication date: 1990

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