ShareThe kinetics of browning measured during the storage of onion and strawberry.
Author(s) : SÁ M. M., SERENO A. M.
Type of article: Article
Summary
Experimental results of colour formation of onion as a function of time for each level of water activity were best represented by a zero order kinetics, while anthocyanin degradation in strawberry followed a second order kinetics. Rate coefficients obtained in both cases showed an increase in the rate of the reactions with both temperature and water activity.
Details
- Original title: The kinetics of browning measured during the storage of onion and strawberry.
- Record ID : 2002-1977
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 4
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Vegetables
- Keywords: Strawberry; Browning; Temperature; Onion; Vegetable; Cold storage; Fruit
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